Sweet Potato Breakfast Muffins

Sweet Potato Breakfast Muffins

  • Preparation 25 min
  • Cooking 30 min
  • Makes 12
  • Freezes Yes
Featured in RICARDO Magazine (SPRING 2016)
  • Vegetarian
See

Categories

Ingredients

  • Muffins

    • 1 lb (454 g) sweet potatoes (about 1 large sweet potato)
    • 1 cup (150 g) whole wheat flour
    • ½ cup (105 g) lightly packed brown sugar
    • ½ cup (50 g) rolled oats
    • ½ cup (30 g) wheat bran
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 pinch cinnamon
    • 1 pinch nutmeg
    • 1 pinch salt
    • 2 eggs
    • ¾ cup (180 ml) milk
    • 1/3 cup (75 ml) canola oil
    • 3 tbsp (45 ml) molasses
    • 3 tbsp (30 g) raisins
    • 2 tbsp chopped dried figs (about 2 dried figs)
  • Toppings (optional)

    • 2 tbsp rolled oats
    • 2 tbsp pumpkin seeds
    • 3 dried figs, each cut into 4 slices

Preparation

  • Muffins

  • Toppings

Note from Ricardo

For a complete breakfast, serve these muffins with yogurt or cheese.

Personal Note