Dessert Snack

Potato Performance Muffins

  • Ready Time: 35min
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  • Prep Time: 10min
    Cook Time: 25min
  • Cuisine: American
  • Serves: 9 muffins
    Prep Method: Baked
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Description

Recipe by: Dawn Jackson Blatner, RDN, CSSD (Created exclusively for Potatoes USA)

Potato Performance Muffins are a delicious snack that is kind on your body and your taste buds. Created by registered dietitian Dawn Jackson Blatner, these muffins are designed for convenience and can be made in a blender for easy prep and clean up. "These make-ahead Red Velvet Potato Muffins are a smart way to fuel your body before or after a workout." —Dawn Jackson Blatner, RDN, CSSD

Ingredients

  • 1 cup baked potato, cooled (with skin)
  • 1/2 cup sliced cooked beets, cooled (about 1 medium beet)
  • 1 banana, peeled
  • 3 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut sugar
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • Pinch of sea salt

Preparation
Prep Time: 10min | Cook Time: 25min

  1. Preheat the oven to 350º F.
  2. Put all ingredients into a blender or food processor. Blend until smooth.
  3. Line a 12-cup muffin tin with paper liners and evenly pour batter into 9 of the cups.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  5. Let the muffins cool completely before eating. Store extras in fridge for up to 5 days or freeze for up to 3 months. Thaw frozen muffins in fridge for a couple of hours before eating.

Notes

Nutritionals are per muffin.

Nutrition

Calories105
Fat5g
Sodium229mg
Cholesterol62
Vitamin C7%
Carbohydrates14g
Fiber2g
Protein3g
Potassium227mg

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