Skip to content

Sweet Potato Breakfast Muffins

|
February 20, 2017

Recipe by Joanna McCracken

Sweet Potato Breakfast Muffins

SERVES

12

PREP TIME

10 min

COOK TIME

25 min

Ingredients

1 cup mashed sweet potato

1/4 cup organic ghee (or coconut oil)

1 organic egg

1/2 cup grade B maple syrup

1/2 cup almond milk

1 tablespoon chia seeds

1 teaspoon vanilla

1 cup gluten-free old fashioned oats

1 cup gluten-free oat flour (or 1 1/3 cups of oats ground in the vitamix or food processor)

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/8 teaspoon sea salt

1/2 cup raw walnuts, coarsely chopped

Directions

Preheat oven to 400F. Line a muffin tin with paper muffin cups.

Cut two small, orange-fleshed sweet potatoes in half lengthwise and bake until soft, about 30 minutes. Scoop out the insides and discard the skin. Place in a blender and blend with the ghee.

In a medium bowl, beat the egg lightly. Add maple syrup, whisk until combined. Add almond milk, sweet potato mixture, chia seeds and vanilla, whisk until combined.

In a large bowl, mix all dry ingredients together except for the walnuts.

Add wet ingredients to dry ingredients, stir in walnuts.

Distribute batter evenly between your muffin cups.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Good food
brings
people together.
So do
good emails.

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden