Sweet Potato and Carrot Muffins

I don’t know about you, but I am always starving when I wake up. I love grabbing a muffin to eat while I get ready to do my Beachbody or elliptical workout for the day.

When muffins have vitamins from sweet potatoes and carrots I don’t feel guilty scarfing one down within minutes of waking up. A scoop of protein powder added to the batch helps give them the power to help me endure a long intense workout before the kids wake up.

Recipe adapted from Better For You Sweet Potato Bread in Savory January 2021

Sweet Potato and Carrot Muffins

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Ingredients:

1 medium sweet potato

1 large carrot

1 inch slice fresh ginger

1 cup whole wheat flour

1/2 cup all purpose flour

1 scoop vanilla protein powder

1 1/2 tsp baking soada

1 tsp baking powder

1 tbsp pumpkin spice powder

1 tbsp cinnamon

1/4 tsp cloves

1/2 tsp salt

3/4 cup unsweetened applesauce

2 large eggs

1/2 cup maple syrup

1/3 cup vanilla nonfat Greek yogurt

2 tsp vanilla extract

Directions:

1. Pre-heat oven to 350 degrees F.
2. Pierce the sweet potato with a fork all over. Microwave for 5-8 minutes until soft. Let cool. Then remove skin and smash the cooked potato in a bowl.
3. Peel and slice the carrot. Add carrot slices and ginger to boiling water and cook for 5-10 minutes until the carrots are tender. Discard water. Shred carrots and ginger in a food processor.
4. Mix all dry ingredients.
5. Add sweet potato, applesauce, carrots, yogurt, eggs, maple syrup, vanilla extract to bowl gently as you add each ingredient.
6. Spray a non-stick muffin pan with baking spray.
7. Place a large scoop of batter in each muffin tin. (I made 16 muffins)
8. Bake 20-25 minutes until toothpick inserted in the center comes out clean.
9. Let cool in muffin tins for at least ten minutes before removing to continue cooling on a rack.
10. Store in a covered container for 2-3 days and then refrigerate or freeze leftovers.