YOUR SOLIN GENERATED RECIPE
Fluffy Maple Sweet Potato Muffins with Creamy Drizzle
Experience a unique twist on a classic muffin, featuring naturally sweet mashed sweet potato blended with protein-rich egg whites, nonfat Greek yogurt, and whey protein. Light almond flour and a hint of cinnamon create a delightfully fluffy texture, while a creamy Greek yogurt and maple drizzle is artfully finished on top. Perfect for a power-packed meal that satisfies both taste buds and fitness goals.
INGREDIENTS
1 cup Mashed Sweet Potato (200g)
1 cup Egg Whites (240g)
1/2 cup Nonfat Greek Yogurt (for batter) (115g)
1/4 cup Whey Protein Powder (30g)
1/2 cup Almond Flour (56g)
2 tbsp Maple Syrup (for batter) (40g)
1 tsp Baking Powder (4g)
1 tsp Cinnamon (2.6g)
1/4 cup Nonfat Greek Yogurt (for drizzle) (57g)
1 tsp Maple Syrup (for drizzle) (5g)
PREPARATION
Preheat your oven to 350°F and prepare a muffin tin by lightly greasing or lining it with muffin liners. Note: This recipe yields 2 large muffins, each designed to serve as a complete meal.
In a large bowl, combine the mashed sweet potato, egg whites, nonfat Greek yogurt, whey protein powder, and maple syrup. Stir until the mixture is smooth.
Sift in the almond flour, baking powder, and cinnamon. Gently fold the dry ingredients into the wet mixture until just incorporated; be careful not to overmix to maintain a light texture.
Divide the batter evenly between two prepared muffin molds, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and allow them to cool for a few minutes.
For the creamy drizzle, mix the nonfat Greek yogurt and maple syrup in a small bowl until well combined.
Drizzle the creamy mixture over the muffins just before serving, or serve on the side as a dip.