Sweet Potato, Raisin, Post-Workout Protein Muffins

by danielle on June 7, 2012

Full honesty…I’m always worried when I bake with whey protein powder because I always end up with dry, funny tasting things, but I was surprised how good this recipe came out! We talked earlier about the key nutrients we need after a workout (carbohydrates and proteins) as well as the optimal post-workout food sources for these nutrients (sweet potato and whey). Here is a recipe that combines the two in a delicious post workout snack. These pack and freeze super easy so you can make a batch and have them in a freezer for when you’re in a pinch for a post workout meal! Keep in mind it is best to consume a liquid meal after a workout but here’s your next best option!

sweetpotatomuffin

Ingredients:

Dry

~Whey protein, 1 cup or 8 oz

~Coconut Flour, 1/4 cup

~Baking Soda, 1 teaspoon

~Baking Powder, 1 teaspoon

~Cinnamon, 1 tbs.

~Cloves, 1 teaspoon

~Ginger, 2 teaspoons

~Raisins, 1/4 cup

~Dash of salt

Wet

~Vanilla, 2 teaspoons

~Eggs, 2 whole

~Egg whites, 4

~Sweet potato puree, 3/4 cup (*I used Whole Foods canned organic sweet potato puree but you can make your own as well)

Directions:

Preheat the oven to 350 degrees. While the oven is preheating combine your dry ingredients in a bowl. Next add in the wet ingredients and mix the two together. Spray a muffin tin with olive oil spray and fill muffin cups 3/4 way full with the mix. Bake for 15-20 minutes (hint: start with the lower time, if they cook too much they will dry out)…these are also served best warm, stick them in the microwave for 30 seconds before eating.

Makes 12 Muffins.

sweet potato protein muffin

Per Muffin:

Calories: 112Kcal Carbs: 9.9g Protein: 14.7g Fat: 1.4g

*Note that calories and nutrients will change based on the protein brand used…for this recipe I used Biochem Vanilla Whey protein

Not a fan of sweet potato? Try out my pumpkin protein power muffins instead!

Who got in a workout today? What did you do? 

{ 6 comments… read them below or add one }

Brittany @ GOtheXtraMile June 8, 2012 at 1:20 pm

These look delicious!!! I am dying to try coconut flour, is it awesome?

Reply

danielle June 8, 2012 at 3:38 pm

Yes it’s great! It’s a little bit drier than regular flour when you cook with it, so make sure you balance it with extra liquid! I also love chicken “breaded” in egg whites and coconut flour…I’m gluten free so it’s a great substitute!

Reply

Maren June 11, 2012 at 7:49 pm

do you think this recipe would work with any protein powder? I use a vegan one called spiru-tein.

Reply

danielle June 11, 2012 at 7:52 pm

hmm…try it out! I used whey, but if you’re vegan I’m sure you could fine one that works. I’ve heard of spiru-tein actually, just make sure it’s vanilla flavored so it tastes okay with the sweet potato. If that doesn’t work let me know and I’ll try something else for you. Maybe a brown rice protein? Let me know how it goes!

Reply

julie August 29, 2012 at 1:08 am

lovedddddddddddddddddddddddd this recipe! i’m allergic to coconut flour but i think i could sub almond flour instead! thanks for posting this girl!

Reply

danielle August 29, 2012 at 11:57 am

Hope you love them! This is actually one of my favorites too! Definitely swap out the almond flour it would be just as good!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: