These muffins are just too perfect, and an absolute hit (my family love them!) They are so moist but not dense or heavy. I really love cooking desserts with sweet potato! The cinnamon, maple and vanilla flavours just work so well with sweet potato.
This recipe has been lightened up at only 137 calories per muffin, and the muffin recipe itself can be vegan (if you replace the egg with a flax egg and obviously don’t add in the cream cheese filling- but almond butter or peanut butter would work wonders! YUM!)
Perfect for left over sweet potatoes from Thanksgiving
Sweet and cinnamon-yHigh in protein
Creamy and lush
Plus they have a little crunch from the walnuts
healthy maple sweet potato cream cheese muffins
- 1 c wholewheat pasty flour (iherb.com discount code TQT398)
- 1 c vanilla protein powder (can sub with wholewheat pastry flour)
- 1 c sweet potato cooked and mashed*
- 3/4 c unsweetened almond milk
- 1/2 c natural sweetener (can sub in coconut palm sugar to make it a little more brown sugar-y)
- 1/4 c sugar free maple syrup (agave/honey)
- 1/4 c unsweetened apple sauce
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 c coconut oil (melted)
Cream Cheese Filling
- 1 c extra light cream cheese (room temperature)
- 1/2 c natural sweetener
- 1 tsp vanilla extract
Topping – optional
- Preheat oven to 175C. Line a 12 hole muffin tray with silicon muffins molds or baking paper and set a side.
- In a small small bowl, mix together the maple syrup and sweetener. Stir in the applesauce, egg, mashed sweet potato and coconut oil.
- In a medium bowl, toss together the protein powder, flour, baking soda, baking powder, cinnamon and salt.
- Pour the wet ingredients into the dry ingredients gently. Slowly fold the batter whilst slowly stirring in the almond milk (will be thick).
- Whisk the filling ingredients in a small bowl.
- Spoon two tablespoons of the batter into each muffin hole. Then place a tablespoon of the cream cheese filling over the top. Now pour the remaining batter over the top. ** sprinkle the walnuts over the top.
- Bake for 23-25 minutes (depending on your oven). These muffins may not rise as per usual due to the cream cheese – I left min in for 25 mins and allowed them to sit in the tray for 10 mins and then place muffins on a wire cooling rack and allow to cool completely.
Makes 12 muffins.
*Precook the sweet potato either in the oven (200C for approx 45 mins) or microwave (about 8-10 mins on high) -1 c usually equates to one very large sweet potato.
Nutrition per muffin with frosting -137 Cals, P12, C11, F5