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Ingredients

1 ¼ cups old-fashioned rolled oats ½ cup quinoa flour ¼ cup ground flax seed 1 teaspoon baking powder 1 teaspoon baking soda 1 scoop vanilla whey protein powder 2 packets stevia powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ cup cooked and mashed sweet potato 2 eggs, beaten 3 ounces Greek yogurt ⅓ cup coconut oil ⅓ cup unsweetened applesauce 1 teaspoon vanilla extract ½ scoop vanilla whey protein powder 2 packets stevia powder 1 ½ teaspoons ground cinnamon 1 teaspoon water, or as needed

Nutrition Info

174.5 calories carbohydrate: 14 g cholesterol: 34.2 mg fat: 9.8 g fiber: 3.4 g protein: 8.7 g saturatedFat: 6.2 g servingSize: - sodium: 194 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Whisk oats, quinoa flour, ground flax seed, baking powder, baking soda, 1 scoop protein powder, 2 packets stevia powder, 1 teaspoon cinnamon, and nutmeg together in a bowl. Stir sweet potato, eggs, Greek yogurt, coconut oil, applesauce, and vanilla extract together in a separate bowl, stir in flour mixture until batter is smooth. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Cool slightly, about 15 minutes.
Whisk 1/2 scoop protein powder, 2 packets stevia powder, 1 1/2 teaspoons cinnamon, and water together in a bowl, adding more water to thin the glaze. Brush glaze over slightly cooled muffins.

1 dozen muffins

These muffins are extremely healthy, but still come out super moist and yummy!