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 (25 g)
,
Baking Powder (4 g)
,
Baking Soda (5 g)
, and
Salt (6 g)
.
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 (20 mL)
,
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 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 (15 g)
, and
Natural Sweetener (30 g)
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.
