These are some delicious and moist muffins! They aren’t exactly the same texture as a regular muffins, but they aren’t dry at all even though they’re low fat, thanks to all the yummy yam and squash (or pumpkin) in there. I like to pre-make these for the week. Low cal, kid friendly and protein & healthy carbs in one!
Yam & Walnut Power Muffins
Makes 8 muffins
6 egg whites (I use carton kind)
1 cup yam or sweet potato, mashed
1/2 c cooked Kobocha squash (or 1/3 c canned pumpkin)
2 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/2 c oat flour (just oats ground up)*use 2/3 c oat flour if using pumpkin
2 x 30 gram scoops vanilla protein powder (1/2 cup)
1 tsp baking powder
2 Tbsp chopped walnuts (topping)
Preheat oven to 350 degrees. Mix all the wet ingredients together with a whisk. Add in the dry ingredients and mix well. Spray muffin tins with cooking spray (you could also use muffin cups sprayed with cooking spray). Pour batter 3/4 way up muffin tin. Add chopped walnuts on top. Bake for 25 min or until toothpick comes out clean. Makes 8 muffins. Store in sealed container in fridge.
*Tip – Cooking Yam–I cook in microwave. Wash yam, poke a punch with a fork all over. Cook for 12 min on one side, turn over and cook for another 6-7 minutes of until soft all over. Depends on the size of yam your using.
Nutrition per 2 muffins (1 serving)
Calories: 223 Fat: 5g Carbs: 26g Fibre: 4g Protein: 19g