Yam & Walnut Power Muffins

November 5, 2010

in Breads, Muffins, Cookies, Gluten Free, Healthy Breakfast, Recipes, Snacks

These are some delicious and moist muffins!  They aren’t exactly the same texture as a regular muffins, but they aren’t dry at all even though they’re low fat, thanks to all the yummy yam and squash (or pumpkin) in there.  I like to pre-make these for the week. Low cal, kid friendly and protein & healthy carbs in one!

Yam & Walnut Power Muffins

Makes 8 muffins


6 egg whites (I use carton kind)
1 cup yam or sweet potato, mashed
1/2 c cooked Kobocha squash (or 1/3 c canned pumpkin)
2 tsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/2 c oat flour (just oats ground up)*use 2/3 c oat flour if using pumpkin
2 x 30 gram scoops vanilla protein powder (1/2 cup)
1 tsp baking powder
2 Tbsp chopped walnuts (topping)


Preheat oven to 350 degrees. Mix all the wet ingredients together with a whisk. Add in the dry ingredients and mix well. Spray muffin tins with cooking spray (you could also use muffin cups sprayed with cooking spray). Pour batter 3/4 way up muffin tin. Add chopped walnuts on top. Bake for 25 min or until toothpick comes out clean. Makes 8 muffins. Store in sealed container in fridge.

*Tip – Cooking Yam–I cook in microwave. Wash yam, poke a punch with a fork all over. Cook for 12 min on one side, turn over and cook for another 6-7 minutes of until soft all over. Depends on the size of yam your using.

Nutrition per 2 muffins (1 serving)
Calories: 223 Fat: 5g Carbs: 26g Fibre: 4g Protein: 19g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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