Sweet Potato Breakfast Muffins

Delicious and Nutritious Sweet Potato Breakfast Muffins: A Tasty Way to Start Your Day"

Start your mornings off right with our scrumptious sweet potato breakfast muffins! Packed with wholesome ingredients and bursting with flavor, these muffins are the perfect way to kickstart your day. Whether you're rushing out the door or leisurely enjoying breakfast at home, these muffins are sure to satisfy your taste buds and keep you feeling energized throughout the morning. With a hint of sweetness and a touch of warmth from the sweet potato, these muffins are a delightful twist on a classic breakfast treat. Don't miss out on this delightful and nutritious breakfast option that will have you coming back for more

Ingredients

    Yield:

    Muffins
  • ¾ lb sweet potatoes (about 1 large sweet potato)
  • ½ cup Pamela’s Almond Flour
  • 1 cup Pamela’s Artisan Flour
  • ½ cup coconut sugar
  • ½ cup rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 1 pinch salt
  • 2 eggs
  • ¾ cup coconut milk
  • 1/3 cup melted butter

    • Toppings (optional)
  • 2 tbsp rolled oats
  • 2 tbsp pumpkin seeds
  • 3 dried figs, each cut into small slices
Directions
    Muffins

    With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.

    Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.

    In another bowl, combine the flour, coconut sugar, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

    To the sweet potato purée, add the eggs, milk and butter. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Spoon the mixture into the muffin cups.

    Toppings

    Sprinkle with the oats, pumpkin seeds, and a fig slice, if desired.

    Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Unmold and let cool on a wire rack.

Customer Reviews

Based on 1 review
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K
Kay Englund
tasty treat

Just thoght I’d try something new and a bit healthy to welcome a new baby to the neighborhood. They are really good. My only suggestion is giving the sweet potato measurement in cups, as a “large sweet potato” is difficult to determine. I doubled the recipe and wasn’t sure how runny the batter should be. The muffins are quite soft, even though done using the toothpick test. Not too sweet, which is also a plus.

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