Sweet Potato Muffins: Travel Recipe Essential
After my last post I had quite a few people asking me about the muffins I mentioned using as “ice packs” in my travel day cooler. Since I am in the air again today I made a batch yesterday and wanted to share this VERY simple (3-5 ingredient!) recipe with you. Be warned – these are not your typical gigantic, sugar-laden muffins….
These are bodybuilder diet-approved Sweet Potato Muffins! I think they taste pretty good, but to be sure I also had a non-RD, non-dieting friend test them out, and they received good remarks!
Sweet Potato Protein Muffins (adapted from my coach, Kurt Weidner’s recipe):
1. In a blender, combine
- 6 oz. sweet potato (cooked) – I include the skin!
- 80 g (about 1 cup) dry oats
- 2.5 cups liquid egg whites
- Optional, but recommended: Cinnamon (to taste)
- Optional, but recommended: Stevia (or sweetener of your choice) to taste
2. Pour into lined muffin tins and bake at 350 F for 30 minutes in a preheated oven.
This recipe fills 12 regular sized muffin tins with each muffin containing 7g protein, 7.5 g carbohydrate, and 0.5 g fat. I highly recommend eating them topped with peanut butter! :-) I bet Kurt’s original recipe produces better results as it incorporates more ingredients, but this is the bare bones recipe approach I tend to take with most things!
To use them as temporary ice pack, I freeze them in 2 sets of ziplock bags and pop them in my travel cooler, eat some when thawed, and store the rest in the refrigerator when I get to my destination!
What is your go-to travel recipe? How about your best “bare bones” – i.e. minimal ingredients and instructions – recipe? Share the link with us, please!
Until next time – and P.S. an AWESOME giveaway coming up on the 21st (July, 2014) so check back for that!