Put all the ingredients except for protein powder, chopped walnuts and cacao nibs in the bowl of your food processor; process until smooth, stopping to scrape the sides once.
Add the protein powder and resume processing until well incorporated
Add walnuts and cacao nibs, pulse a few times just to mix them in.
Divide the batter between 12 large muffin cups, sprinkle a little bit more chopped nuts and cacao nibs on top of each if desired. I strongly recommend that you line your muffin pan with parchment paper cups or reusable silicon cups, as non-grain batters tend to seriously cling to paper.
Bake in oven for 17-18 minutes, or until the tops look set and a toothpick comes out clean.
Cool completely and then store in the refrigerator in an airtight container for up to 5 days.
*To make the baked sweet potato, cut a sweet potato in half lengthwise, wrap it in foil and then bake it in a 375°F oven for 35 to 40 minutes or until soft. Allow to cool completely and remove the peel. You could very well make that ahead of time, and even make some extra! Leftover baked sweet potatoes are always a good thing to have in the fridge...
High Protein Chocolate and Salted Caramel Muffins https://thehealthyfoodie.com/high-protein-chocolate-muffins/