Sweet Potato Morning Muffins Recipe

Name: Sweet Potato Morning Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Oat flour (gluten free if needed); 1/2 cup Coconut Sugar; 1 tablespoon Baking Powder; 1 teaspoon Nutmeg; 1 teaspoon Cinnamon; 1 pinch Sea Salt; 1 cup Sweet Potato, cooked and mashed; 1 cup Almond Milk (or other non-dairy milk); 1 Flax egg/regular egg; 2 teaspoons Vanilla Extract; 4 tablespoons Creamy Cashew Butter (or other nut butter of choice); 1/2 cup Plant Protein Powder (optional); 1/3 cup Chocolate Chips (optional, vegan if needed)

Servings: persons

2 cups Oat flour (gluten free if needed)
1/2 cup Coconut Sugar
1 tablespoon Baking Powder
1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 pinch Sea Salt
1 cup Sweet Potato, cooked and mashed
1 cup Almond Milk (or other non-dairy milk)
1 Flax egg/regular egg
2 teaspoons Vanilla Extract
4 tablespoons Creamy Cashew Butter (or other nut butter of choice)
1/2 cup Plant Protein Powder (optional)
1/3 cup Chocolate Chips (optional, vegan if needed)

1
Preheat the oven to 350 degrees and spray a muffin tin with non-stick spray or line with paper cups.
2
In a large mixing bowl, combine the dry ingredients and mix well.
3
In a separate bowl, whisk together the non-dairy milk, vanilla and egg or flax egg. Pour the wet mixture into the dry, then add the mashed sweet potato and the protein powder if you decided to use it. If so, you may need a few splashes of water to mix into a smooth batter!
4
Now, melt the nut butter and mix into the batter.
5
Scoop batter into the prepped muffin pan until cups are almost full.
6
Bake for 25-30 minutes until a skewer comes out clean and they are a little toasty brown on the outside!
7
Wash a medium sized sweet potato and poke holes in the top. Place in the microwave and cook for about 4 minutes until soft and squishy to touch. Set aside.

941

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Oat flour (gluten free if needed), 1/2 cup Coconut Sugar, 1 tablespoon Baking Powder, 1 teaspoon Nutmeg, and more.

Yes, Sweet Potato Morning Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweet Potato Morning Muffins

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