Maple-Glazed Baked Sweet Potato & Oat Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Glazed Baked Sweet Potato & Oat Muffins

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Baked Sweet Potato & Oat Muffins

Enjoy these hearty, moist muffins that combine the natural sweetness of baked sweet potato with the wholesome goodness of oats, enriched with protein-packed eggs and creamy nonfat Greek yogurt. A delicate drizzle of maple syrup inside gives a natural sweetness and a gorgeous glaze, making them perfect for breakfast, lunch, or even a light dinner.

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NUTRITION

971kcal
Protein
68.5g
Fat
25.2g
Carbs
119.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Rolled Oats

4 Large Eggs

2 Egg Whites

1 cup Nonfat Greek Yogurt

2 tbsp Maple Syrup

1 tsp Baking Powder

1/2 tsp Ground Cinnamon

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    Bake the sweet potato until tender (about 45 minutes) or use pre-baked mashed sweet potato. Allow it to cool slightly and then mash it in a bowl.

  • 3

    In a large mixing bowl, combine the mashed sweet potato, rolled oats, whole eggs, egg whites, and nonfat Greek yogurt. Stir until well incorporated.

  • 4

    Add in the baking powder, ground cinnamon, and a pinch of salt. Mix thoroughly to ensure an even distribution of spices.

  • 5

    Drizzle the maple syrup into the batter and gently fold it in to create a subtle glaze effect.

  • 6

    Divide the batter evenly among the 8 muffin portions (yielding 4 muffins if serving 2 muffins per serving).

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Maple-Glazed Baked Sweet Potato & Oat Muffins

This is an example of a meal that Solin would create to include in your personalized meal plan.

Maple-Glazed Baked Sweet Potato & Oat Muffins

YOUR SOLIN GENERATED RECIPE

Maple-Glazed Baked Sweet Potato & Oat Muffins

Enjoy these hearty, moist muffins that combine the natural sweetness of baked sweet potato with the wholesome goodness of oats, enriched with protein-packed eggs and creamy nonfat Greek yogurt. A delicate drizzle of maple syrup inside gives a natural sweetness and a gorgeous glaze, making them perfect for breakfast, lunch, or even a light dinner.

NUTRITION

971kcal
Protein
68.5g
Fat
25.2g
Carbs
119.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Rolled Oats

4 Large Eggs

2 Egg Whites

1 cup Nonfat Greek Yogurt

2 tbsp Maple Syrup

1 tsp Baking Powder

1/2 tsp Ground Cinnamon

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a muffin tin or line with silicone muffin cups.

  • 2

    Bake the sweet potato until tender (about 45 minutes) or use pre-baked mashed sweet potato. Allow it to cool slightly and then mash it in a bowl.

  • 3

    In a large mixing bowl, combine the mashed sweet potato, rolled oats, whole eggs, egg whites, and nonfat Greek yogurt. Stir until well incorporated.

  • 4

    Add in the baking powder, ground cinnamon, and a pinch of salt. Mix thoroughly to ensure an even distribution of spices.

  • 5

    Drizzle the maple syrup into the batter and gently fold it in to create a subtle glaze effect.

  • 6

    Divide the batter evenly among the 8 muffin portions (yielding 4 muffins if serving 2 muffins per serving).

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the muffins are set and a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.