My original intentions were to just make sweet potato muffins but my plans changed when I remembered I had just bought a big container of blueberries. Blueberries+sweet potato…it could work? They turned out moist and tasty but not quite as sweet as I would have liked. That’s when the magic happened…turn them into stuffed muffin sandwiches! The protein cheesecake filling adds the perfect amount of sweetness and totally balanced out the other two flavors.


Sweet Potato Blueberry Protein Muffins
1⃣Mix in food processor:
🔹2 cooked and peeled sweet potatoes
🔹1 scoop vanilla whey protein powder
🔹1 scoop vanilla sun warrior protein powder (or one more whey)
🔹2 egg whites
🔹1/2c greek yogurt
🔹1/2c buckwheat flour (any flour)
🔹1c almond milk (any milk)
🔹1/2c oats
🔹2T coconut oil
🔹1/4c honey
🔹1t baking powder
🔹1/2t baking powder
🔹2t vanilla extract
🔹3t stevia
🔹1t cinnamon
2⃣Pour into greased muffin tin and top with about 7 blueberries each (poke them down under the top of the batter)
3⃣Bake at 350F for 25min or until cooked through (poke with toothpick and comes clean)

Cheesecake Filling
🔹1c plain (or vanilla) greek yogurt
🔹1/2c vanilla protein powder
🔹1/4c coconut flour
🔹1t vanilla extract
🔹1t stevia
2⃣Cut muffins in half and scoop some filling on the bottom half. Place too half back on and serve while the muffins are still warm and filling is cold!