Purple Power Blueberry Muffins

Preheat oven to 350 degrees F (180 degrees C).

Mix together the dry ingredients: Oat Bran (1 cup), Protein Powder (4 Tbsp), Baking Powder (1 tsp), Baking Soda (1 tsp), and Salt (1 tsp).

Prepare Purple Sweet Potatoes (2 cups) by removing skins, and mashing well.

In a separate bowl, whisk Eggland's Best Classic Eggs (3), and the Eggland's Best Classic Eggs (4) whites.

To the eggs, add Nonfat Plain Greek Yogurt (2 cups), Simply Organic Vanilla Extract (1 1/3 Tbsp), 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 pckg),Fresh Blueberry (1/2 cup), 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.

When cooled, spread or pipe on the Blueberry Cream Cheese Frosting.