Sweet Potato Breakfast Muffins
Who doesn't love breakfast that can be prepared in advance? These sweet potato breakfast muffins are irresistibly moist and subtly sweet with hints of warm spices like cinnamon and nutmeg.
Making muffins with sweet potato may sound weird we promise, but once you bite into that soft, moist muffin you will be hooked! Not only do these muffins taste amazing but they're low in fat and high in lots of nutrients like vitamin C and beta carotene. Because of the natural sweetness of the sweet potatoes, you’ll use way less sugar than most muffin recipes making them healthy enough to eat for breakfast but sweet enough to have for dessert!
What You Need To Make These Muffins:
- Sweet potatoes
- Whole wheat flour
- Packed brown sugar
- Wheat germ
- Baking soda
- Grape seed oil
- Date syrup
- Golden raisins
- Dried Figs
How To Make Sweet Potato Muffins:
- Cook your sweet potatoes: Boiling or baking is fine here, but baking them in the oven gives the potatoes a smoky sweet flavor that works really well in the muffins.
- While the potatoes are cooling whisk your dry ingredients together (minus raisins and figs) in one bowl and combine wet ingredients and sweet potato in a separate bowl.
- Fold dry ingredients into wet and mix well. Add the raisins and figs and stir.
- Scoop the mixture into muffin cups and sprinkle with oats and dried fig slices.
- Bake for 25 to 30 mins or until toothpick inserted into the centre of the muffin comes out clean.
Optional Add Ins:
The best thing about this recipe is how customizable it is! You can experiment by adding chocolate chips, healthy seeds (pumpkin, chia, flax) or something savoury like spinach or carrot to the batter and why not add some chopped walnuts or pecans to the top?
How To Store Sweet Potato Muffins:
After the muffins have cooled completely, you’ll want to place the muffins in an airtight container. Add a paper towel under the muffins to absorb any excess moisture. Muffins should last up to 3 days before becoming soggy! They also freeze and reheat incredibly well which makes them the perfect option to prep in advance for a quick on-the-go snack.
Tips For Making Sweet Potato Muffins:
- Make sure your sweet potatoes are mashed well and extremely smooth. You can even toss them in the blender to remove any remaining lumps (or just use sweet potato puree)
- To make gluten free muffins, use cup for cup gluten-free flour in place of whet flours.
- Do not leave out the baking soda! Your batter will not rise well without it since it is very thick.
Breakfast, Muffins , Vegan
Who doesn't love a breakfast you can prep in advance? If you’re looking for a morning muffin recipe that is low in fat, sugar and filled with nutrition, these sweet potato muffins are the perfect snack. They’re tasty, incredibly easy to make and chances are you already have all of the ingredients in your pantry!
2 medium sized sweet potatoes (boiled,microwaved or baked) or 3/4 cup of sweet potato puree
1 cup whole wheat flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/3 cup wheat germ
1 tsp baking soda
1/2 tsp cinnamon
1 pinch nutmeg
1 pinch salt
3/4 cup milk
1/3 cup grape-seed oil
3 tbsp date syrup
1 handful golden raisins
1 handful chopped dried figs
2 tbsp rolled oats
Dried figs, cut into slices
Preheat the oven to 350F
Line 12 muffin cups with paper or silicone liners
Cut the boiled potato in half and scoop the flesh into a bowl.
Coarsely crush with a fork to mash sweet potato puree and set aside.
In another bowl, combine the flour, brown sugar, oats, wheat germ, baking powder, baking soda, cinnamon and salt.
Add the eggs, milk, oil and date syrup to the potato puree.
Whisk in the dry ingredients until just moistened. Add the raisins and dried figs and stir.
Scoop the mixture into the muffin cups. Sprinkle with oats or fig slices, if desired.
Bake for 25 to 30 mins or until a toothpick inserted into the centre of a muffin comes out clean.
Let cool on a wire rack.
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