Sweet Potato Breakfast Muffins
Sweet Potato Breakfast Muffins
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Sweet Potato Breakfast Muffins

25 MIN
30 MIN



Toppings (optional)



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. 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.
  3. In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.


  1. Sprinkle with the oats, pumpkin seeds and a fig slice, if desired.
  2. Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.


For a complete breakfast, serve these muffins with yogurt or cheese.
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  1. Everyone loves these!!! I skipped the fig and just added more raisins.

  2. Yummy!

  3. I made these for my husband who has to watch his colesterol and high blood pressure. So I omitted the salt. I substituted the 2 eggs with 1/2 c apple sauce, the milk with original soy milk, and I added 1/2 c raisins since I had no figs. I also didn't do the topping. They are moist and delicious !

  4. Made this today, minus the raisins, moist and delicious. So easy to prepare

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.