Soft and fluffy protein muffins made with sweet potato, cottage cheese, and oat flour. Perfect for meal prep breakfasts and healthy snacks.

Scale

1 cup mashed cooked sweet potato

1 cup cottage cheese

2 large eggs

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 cup oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

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1. Preheat oven to 350°F and line a muffin pan.

2. Blend sweet potato, cottage cheese, eggs, maple syrup, and vanilla.

3. Whisk oat flour, baking powder, baking soda, cinnamon, and salt.

4. Combine wet and dry ingredients.

5. Divide batter among muffin cups.

6. Bake for 18 to 22 minutes.

7. Cool before serving.

Store refrigerated up to 5 days.

Freeze for up to 3 months.

Add walnuts or chocolate chips if desired.