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