Thursday, December 12, 2013

Cranberry Sweet Potato Protein Muffins

I'm so happy it's Thursday! This means I'm free to make the most of the city and friends and food (and blogging of course) until my last exam on Monday morning. And I know I've mentioned this before, but after that I get to go home to California for the first time in a year! I really can't wait to just hang out with my parents and my sister and my grandma who successfully landed yesterday and is back in California after more than ten years. I hear it's been just as cold over there as it is here in New York though, but I guess you can't have it all ;)

So it's been longer than I had planned for another post, but I wanted to make sure I got this just right for you guys! I know these muffins have made my finals week and the pain from my sprained back a little more bearable, so hopefully they can brighten up your life too, not to mention give you the right energy to tackle whatever you are working on :) They are also the perfect alternative to all of these unhealthy temptations that seem to be floating around lately...

Cranberry Sweet Potato Protein Muffins

Cranberry Sweet Potato Protein Muffins

  • 2 medium sweet potatoes
  • 2 cups fresh cranberries
  • 1/3 cup vanilla protein powder (I use Optimum whey protein, but any other kind would work as well!)
  • 1/2 cup egg whites
  • 3/4 cup almond meal/flour
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tbsp honey (optional)
  • 1/4 cup dried cranberries (or any other add-ins, optional)

Cranberry Sweet Potato Protein Muffins

  1. Wash and cut sweet potatoes into smaller cubes (so they cook faster). I left the skins on because they are delicious and packed with nutrients, but you can peel them if you absolutely can't stand them. Stick the cubes in a crockpot, add cranberries, and let cook for about 2 to 3 hours, or until the sweet potatoes are soft. You can also steam them on the stove for faster cooking.
  2. Preheat oven to 350 degrees.
  3. Once soft, mash the sweet potatoes and cranberries (I just used a fork) until you get a nice mixture, and let cool. I did this right in the crockpot, but if you prefer, you can transfer the mash into a blender or a food processor for a smoother batter.
  4. Add protein powder, almond meal, baking powder, and cinnamon, and mix well. 
  5. Mix in egg whites, coconut oil, and honey (if desired) and continue to mix until smooth.
  6. Pour batter into greased muffin tins (or use cupcake liners).
  7. Bake for about 35 minutes or until firm, and let cool in the stove to prevent the muffins from falling. Refrigerate after a day to make sure they keep.
  8. Enjoy! These make a great breakfast or pre/post-workout snack, especially around this time of year!
  • In addition to making muffins, you could also make these into bars and bake in a pan! Just cut and serve when cooled
  • If you do not want to use protein powder, try substituting with 1/4 cup coconut flour, or just add about 1/3 cup more almond flour to the recipe.
Happy baking, and let me know how these babies turn out for you :)


  1. I LOVE sweet potatoes! I've made something similar using sweet potatoes, banana and protein powder to make protein muffins. But yours with cranberries sound divine, and I love tart fruits! Will be trying this soon. Thanks for sharing :)

    1. Awesome thanks Josie! I am in love with sweet potatoes too.can't wait to hear how they turn out for you :) Feel free to check out my page for more ideas as well,!


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