Do you love sweet potatoes?
After moving to the South I have become obsessed with sweet potatoes. Never in my life have I heard of a pie or cupcake made with sweet potatoes until I moved to Georgia. I used to eat sweet potatoes in savory dishes, but now I’ve found a love for them in sweet treats too. That is why today I am sharing with you my sweet potato breakfast muffins recipe.
Benefits of Sweet Potatoes:
Sweet potatoes are made up of predominately complex carbohydrates and some simple sugars. Some highlights of sweet potato nutrients include:
- Extremely rich in Vitamin A – good for vision, bone health, and skin
- Good source of fiber – approximately 4 grams in 1 medium-size sweet potato
- Rich in potassium – promotes a healthy heart
How to Make Sweet Potato Puree:
You can buy canned sweet potato puree, but making your own is super easy. All you need to do is grab 3-4 sweet potatoes and follow these simple steps for making homemade sweet potato puree.
- Preheat your oven to 400 degrees F. Spray your pan with nonstick cooking spray.
- Poke each sweet potato a few times with a fork and place them on the pan.
- Bake for 45-50 minutes. Once out of the oven let the sweet potatoes cool for 10-15 minutes.
- Cut the sweet potatoes in half and scoop out the flesh into a bowl.
- Mash the sweet potato flesh with a fork or potato masher.
- Use immediately or store them in an airtight container for 3-4 days in the fridge.
Uses for Sweet Potato Puree:
- Makes an excellent side dish – mashed sweet potatoes
- Snack – a fellow RD swears by topping sweet potatoes with almond butter for a satisfying snack
- Baked goods – muffins, bread, cupcakes, pies, cakes, etc.
- Homemade Baby food
Nutrition Fact of the Day:
Did you know that one medium-size sweet potato contains more than three times your daily recommended allowance for Vitamin A.
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Sweet Potato Breakfast Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Description
Sweet potato breakfast muffins add the perfect amount of sweetness to your morning with warming spices including cinnamon, cloves, and nutmeg. Topped with a cinnamon glaze.
Ingredients
- 1 3/4 cups white whole wheat flour
- 2/3 cup brown sugar
- 1/4 cup Greek yogurt
- 1/2 cup milk, dairy or non-dairy milk of choice
- 1 tsp vanilla
- 1 1/2 cups sweet potato puree
- 1 tsp fresh ginger, grated
- 2 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 cup raisins
- ;1/4 tsp salt
Cinnamon Glaze (optional):
- 1/2 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease a standard size muffin pan (holds 12).
- In a small bowl mix together brown sugar, yogurt, milk, sweet potato puree, eggs, and vanilla extract.
- In a large bowl mix together white whole wheat flour, ginger, baking powder, cinnamon, allspice, nutmeg, and salt. Make a well in the center and add the wet ingredients. Mix together until thoroughly combined. Gently stir in the raisins.
- Spoon the batter into the muffin pan until about 3/4 full each. Bake in the oven for 25-30 minutes or until a tooth pick inserted in the center of a muffin comes out clean.
- Once out of the oven let the muffins cool for 5-10 minutes. Use a knife to gently run along the edge of each muffin and place onto a cooling rack. Serve immediately or store in the fridge for 3-4 days.
- For extra cinnamon goodness top with a drizzle of my cinnamon glaze. All you need to do to make this glaze is whisk together powdered sugar, milk, and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Let me know in the comments section below if you try this sweet potato breakfast muffin recipe!
Other muffin recipes you will love:
Dark Chocolate Blueberry Muffins
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