Recipe: Sweet Potato Muffins - Ep 50 - Made Fit TV

May 26th, 2009 | | Email This Post Email This Post |

Carbohydrates are not the enemy!  What is the enemy would be the portion or the choice of carbohydrate that you’re eating.  Carbs on the low end of the glycemic index are perfect in regulating your body’s blood glucose level and insulin because they break down slower, keeping you satisfied for longer.  This is key in fat-reduction.  Yay!

From my experience and a figure athlete, regulating my carb intake is generally always on my mind.  Since I’m always eating, I want to be sure I’m eating the right foods that are working for my body - and not against it!

Sweet potatoes and oats are carbs that are low GI, so I figured I’d combine the two with my other favorite food of choice (eggs) into a healthy and tasty concoction.  It’s a quick and easy on-the-go food that will keep you from skipping breakfast or from going hungry all day, just to binge later on in the evening on left-over chinese food!

Check out this week’s Made Fit TV video to see me in action baking sweet potato muffins.  You can also print off the directions below and the nutrition facts so you can make them yourself!  You’ll be pleased by their taste and nutritional content!

Recipe: Sweet Potato Muffins

Ingredients:

8 oz. sweet potato puree OR 1 whole sweet potato, 2 cups oats, 6 egg whites (1 cup), 1/2 cup splenda, 1 tbsp vanilla, 1 tbsp cinnamon, 1 tbsp pumpkin spice

  1. Microwave one peeled sweet potato for 5 minutes in a bowl
  2. Mash up the sweet potato in a mixing bowl OR use 1/2 cup canned sweet potato puree
  3. Pour in the eggs, vanilla, cinnamon, pumpkin spice, and splenda
  4. Blend the mixture for 2 minutes or until smooth (small chunks of sweet potato is fine)
  5. Pour in the oats and mix with a spoon until mixed evenly
  6. Place muffin wrappers in a 12 count tin, spraying them lightly with non-stick spray if desired
  7. Preheat oven at 350 degrees
  8. Scoop 2 tbsp in each muffin tin and bake for 25 to 30 minutes, or until muffine tops are brown

Nutrition Information:

Total Servings: 12

One Serving = 70 calories, .5g fat, 10.5g carbs, 3g sugar, 3.5g protein

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  • Nicole
    Im finally making the muffins! The batter tasted pretty good so I cant wait to see what these bad boys taste like :-) Wish I had some dried fruit but Im sure Ill like them either way!
  • Yay! You will like them : ) You can also use pumpkin puree if you like and even make them into cookies if you didn't wanna mess with the cupcake holders. I prefer making the cookies on parchment paper.
  • Jenn, These where great. The problem I have is they are too great so I have to keep them out of site. Ha Ha

    Juan
    P.S. can I use your post on my site?
  • Juan, I know exactly what you're talking about! I can't stop eating them either : ) And, yes, you may use this on your site, thanks. Send me a link, too, when it's up!
  • Samantha
    This definitely sounds like the holidays, which makes me think to make these with pumpkin puree instead of the sweet potato (though I love both).
  • Yeah, that would be awesome to have on the table at Thanksgiving!
  • I am not a fan of sweet potatoes. Even when they're covered in marshmallows and cinnamon. But that pumpkin spice makes these taste like a delicious fall treat. It instantly reminded me of thanksgiving.

    Still, the batch she made was pretty good....I always eat them warm, nuke 'em for about 20 seconds and they taste great.
  • Can't wait to get the ingredients I'm missing so I can make a batch!
  • Well, you'd better hop on that, girlfriend! Your tummy is missing out! : )
  • Laura
    I love any recipe you give us. I can't wait to make this one. Thanks for the carb education as well. I realize that food is pretty easy to figure out once you understand what it exactly does to your body.... not just the usual "This is bad, that is good". I teach HS students and I see so many eat horribly. I know I did as well as a teenager. I wish we did a better job in schools with educating kids on what food actually does to your body.
  • Laura, I couldn't agree with you more! I wish school's would be more involved in teaching *why* certain foods are bad and not just saying "this is bad because it gives you cavities!" LOL! I just now realize that the whole emphasis on sweets and cavities was a cover-up for us not eating too many sweets and becoming over-weight! But, I think kids are cheated out of real education on how certain foods affect our bodies and its function.
  • TheXFrame
    You surprised me! I thought you said this would be up tomorrow morning!

    So yeah, I'm writing down the recipe for this now -- especially when you said Pumpkin Spice because anything pumpkin is one of my favorites!

    Loved your response to the viewer mail as well. Everything from taking a week off to making sure your form is perfect is so important. Another thing to note for most beginners is that most of the time they are wandering around the gym from a piece of equipment to another without any real plan, program, or routine -- and that can not only inhibit progress but also lead to like you said .. over-reaching or injuries. A good cookie-cutter routine could be great for people that don't have a plan.
  • Good points, X.

    Jenny taught me something cool that I always keep in mind when I work out to help me with not overdoing it and routine. She said:

    "If you can't lift it with good form every time then you'll just have to keep working till you can"

    It's funny and sad watching these guys throw their backs trying to lift way too much. To me, using good form is a way to avoid injury and keep an easy guide to watching your own progress.
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