Sweet Potato Cream Cheese Muffins

INGREDIENTS

Muffin Mix
  • 1 c wholewheat pasty flour
  • 1 c vanilla protein powder
  • 1 c sweet potato cooked and mashed*
  • 3/4 c unsweetened almond milk
  • 1/2 c natural sweetener
  • 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)

Filling
  • 1 c extra light cream cheese (room temperature)
  • 1/2 c natural sweetener
  • 1 tsp vanilla extract

PROCEDURE
  1. Preheat oven to 175C. Line a 12 hole muffin tray with silicon muffins molds or baking paper and set a side.
  2. In a small small bowl, mix together the maple syrup and sweetener. Stir in the applesauce, egg, mashed sweet potato and coconut oil.
  3. In a medium bowl, toss together the protein powder, flour, baking soda, baking powder, cinnamon and salt.
  4. Pour the wet ingredients into the dry ingredients gently. Slowly fold the batter whilst slowly stirring in the almond milk (will be thick).
  5. Whisk the filling ingredients in a small bowl.
  6. 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.
  7. Bake for 23-25 minute (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 try for 10 mins and then place muffins on a wire cooling rack and allow to cool completely
*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
Servings: 12
137 calories | 11g carbs | 5g fat | 12g protein