These Chai-Spiced Potato Muffin Bars are fit for any active occasion, from breakfast bite to post-workout recovery snack. Enjoy fresh or freeze individually in zip-top bags for grab-and-go munching!
2 medium Russet potatoes (to yield about 1 cup of flesh)
2 large eggs
1/3 cup unsweetened plain Greek yogurt
1/4 - 1/3 cup 2% milk or your choice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, plus extra for garnish
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 cup stevia baking blend
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2/3 cup vanilla or unsweetened protein powder
Powdered sugar, for garnish (optional)
Prep Time: 10min | Cook Time: 20min
Heat oven to 375 °F.
Wash and dry potatoes and pierce around sides with fork. Place in center of microwave and cook on high for approximately 4 minutes, or until yielding when squeezed and soft and fluffy inside. Cut in half, and allow to cool to room temperature.
Using a tablespoon, scoop pulp of potato and place in a blender, discarding skins. Add eggs, Greek yogurt and ¼ cup of the milk and blend until smooth. Next, pulse in vanilla, cinnamon, ginger, nutmeg, cardamom, cloves, and white pepper until just combined.
In small bowl, mix together baking soda, salt, white pepper, and protein powder. Pulse this mixture into the blender in batches until smooth, adding the additional milk if batter seems too thick.
Prepare 9” x 9” rimmed baking pan with cooking spray. Pour in batter and bake for approximately 14 to 16 minutes or until turning lightly golden brown and toothpick pulls clean from the center. Let cool for 30 minutes and cut into 8 bars.
Dust with additional cinnamon and a bit of powdered sugar, if desired.
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