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Purple Power Blueberry Muffins

16 INGREDIENTS • 9 STEPS • 1HR

Purple Power Blueberry Muffins

Recipe

4.3

3 ratings
This is a low fat, high protein, high antioxidant recipe. There is no sugar added, but the muffins are very sweet naturally, and I've added Xylitol and Truvia, but feel free to use any sweetener you like.
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This is a low fat, high protein, high antioxidant recipe. There is no sugar added, but the muffins are very sweet naturally, and I've added Xylitol and Truvia, but feel free to use any sweetener you like.
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.

1HR

Total Time

$2.93

Cost Per Serving

Ingredients

Servings
12
us / metric
Purple Power Blueberry Muffins
Oat Bran
95 g
Oat Bran
Protein Powder
4 Tbsp
Protein Powder
or Vanilla Protein Powder, Sprouted Wheat Flour, Whole Grain Flour or Flaxseed Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Salt
1 tsp
Salt
Purple Sweet Potato
300 g
Purple Sweet Potatoes, cooked
Xylitol
160 g
Xylitol
or Sweetner of Choice
Egg
3
Eggs
Egg
4
Eggs, separated
1/2 cup egg whites
Nonfat Plain Greek Yogurt
490 g
Nonfat Plain Greek Yogurt
Vanilla Extract
1 1/3 Tbsp
Vanilla Extract
Frozen Blueberries
155 g
Frozen Blueberries
Sugar Free Blueberry Cream Cheese Frosting
Cream Cheese
1 pckg
(8 oz)
Cream Cheese
Fresh Blueberry
75 g
Fresh Blueberries
or rozen Blueberries
Unsweetened Blueberry Jam
2 tsp
Unsweetened Blueberry Jam
Natural Sweetener
2 1/3 Tbsp
Natural Sweetener
I used Truvia
or Sweetner of Choice

Nutrition Per Serving

VIEW ALL
Calories
237
Fat
10.2 g
Protein
12.2 g
Carbs
27.9 g
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author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Mix together the dry ingredients: Oat Bran (95 g), Protein Powder (4 Tbsp), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1 tsp).
step 3
Prepare Purple Sweet Potatoes (300 g) by removing skins, and mashing well.
step 3 Prepare Purple Sweet Potatoes (300 g) by removing skins, and mashing well.
step 4
In a separate bowl, whisk Eggs (3), and the Eggs (4) whites.
step 5
To the eggs, add Nonfat Plain Greek Yogurt (490 g), Vanilla Extract (1 1/3 Tbsp), Xylitol (160 g), and mashed sweet potatoes and mix well.
step 6
Add the dry ingredients to the wet ingredients. After they are mixed, fold in Frozen Blueberries (155 g).
step 6 Add the dry ingredients to the wet ingredients. After they are mixed, fold in Frozen Blueberries (155 g).
step 7
Pour the batter into lined and sprayed muffin tins. Bake for 20 -25 minutes.
step 7 Pour the batter into lined and sprayed muffin tins. Bake for 20 -25 minutes.
step 8
Let cool. While cooling, prepare the frosting by placing the Cream Cheese (1 pckg),Fresh Blueberries (75 g), Unsweetened Blueberry Jam (2 tsp), and Natural Sweetener (2 1/3 Tbsp) into a bowl. Mix with a handheld mixer and completely blend the blueberries.
step 8 Let cool. While cooling, prepare the frosting by placing the Cream Cheese (1 pckg),Fresh Blueberries (75 g), Unsweetened Blueberry Jam (2 tsp), and Natural Sweetener (2 1/3 Tbsp) into a bowl. Mix with a handheld mixer and completely blend the blueberries.
step 9
When cooled, spread or pipe on the Blueberry Cream Cheese Frosting.
step 9 When cooled, spread or pipe on the Blueberry Cream Cheese Frosting.
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