Sweet Potato & Chia Seed Protein Muffins

Sweet potatoes are definitely one of my favorite vegetables, not only are they savory but they are incredibly versatile. You can mash them and serve with chicken, chop them into fries and serve with a burger, or you can use the sweet potato purée to make delicious desserts and snacks. :)

Sweet potatoes are also rich in vitamin A and C, fiber, potassium, amino acids and they have a low glycemic index. The glycemic index reflects the effect of glucose on blood sugar levels after ingestion, which means that sweet potatoes are slowly absorbed into the blood stream causing low to moderate spikes in sugar levels. Diabetics can safely enjoy sweet potatoes due to this low glycemic index.

I happened to have some sweet potato purée (mash) left over from my meal prepping and decided that I deserved a delicious and healthy snack/dessert. I am so happy I made that decision because they came out GREAT!! :D


  • 1 1/3 cup oat flour (I use gluten-free)

  • 1/4 cup flax seed meal

  • 3 scoops vanilla protein powder

  • 1 1/4 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 2 tsp. stevia, sukrin gold or 2 tbs. natural maple syrup

  • 2 tbs. chia seeds (soaked in 1/2 cup water for 10 min)

  • 1 cup sweet potato purée

  • 1/4 cup milk (of your preference)

Quick tip: Don’t have chia seeds at hand? No problem, you can replace the chia seeds with 2 egg whites.


  • Preheat oven to 170 C and soak the 2 tbs. chia seeds in 1/2 cup water and set aside for 8-10 min.

  • Make your oat flour and flax seed meal by grinding oats and seeds in the blender.

  • In a medium sized bowl mix all the dry ingredients together (oat flour, flax seed meal, protein powder, baking powder, baking soda, stevia, cinnamon, nutmeg and salt)

  • In the smaller bowl mix all the wet ingredients together (chia seed/water mixture (or egg whites), sweet potato purée and milk – also maple syrup, if using)

  • Fold the wet ingredients into the bowl with dry ingredients till batter is well mixed and smooth.

  • Pour into a greased (with cooking spray) muffin tray, filling them only halfway or 3/4 at the most as they will rise.

  • Bake for 15-18 min. Keep a sharp eye to not overcook. Test with toothpick if it doubt, if it comes out clean, they are done.

  • Let them cool before serving and enjoy!

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