For years I ate the same thing for breakfast without fail. My breakfast of choice was oatmeal. It typically kept me pretty full and fueled me for my day. I tried to stay clear of a heavy sugar breakfast so that I wouldn’t suffer an energy crash a few hours later. If I would start to tire or my oatmeal I would switch up how I fixed it, whether that was adding almond butter, sugar-free maple syrup, or agave. When I decided to try out a grain-free and dairy free diet, I knew I would have to say goodbye to my oatmeal. I had trouble coming up with another healthy alternative that would keep me full and satisfied, until I stumbled upon several different recipes for sweet potato muffins. I decided to try to come up with my own recipe to turn a sweet potato into a delicious breakfast treat. I will share my recipe with you below.
The Southern Magnolia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising and linking to amazon.com.
It takes a fair amount of time to makes these sweet potato muffins so I try to make a batch that will last me a week. I start by roasting two large (or 3 small) sweet potatoes in the oven. I wash the sweet potatoes and wrap them in aluminum foil before placing them on a baking sheet and into the oven at around 400 degrees Fahrenheit. It typically takes close to 1 hour depending on the size of the sweet potatoes. I will periodically check the sweet potatoes by squeezing them to tell if they are done or not. Once the sweet potatoes are done, I remove them from the oven and set them aside to cool.
After the sweet potatoes have cooled, I scrape the potatoes away from the skins and place the potatoes into a food processor. (If you don’t have a food processor I highly recommend getting one, I use mine all the time. I have one similar to this and use it to make recipes like this, this, and this. ) After the sweet potatoes have been added to the food processor, I add 1 cup of almond butter (I prefer this one) but you could substitute any nut butter you like. I also add in 2 eggs, 2 tsp of baking soda, 1/2 cup of sugar free maple syrup (I used this one), 3/4 cup of almond flour, and 2 two tsp of cinnamon. Once all of the ingredients have been added, process the mixture until it is completely combined.
Preheat the oven to 375 degrees Farenheit. Next line a muffin tin with cupcake liners and spray with cooking spray. Evenly distribute the batter into the muffin tin, (I typically fill the cupcake liner 3/4 of the way as it will rise some when baking). Bake the muffins for 20 minutes. I check to see if the muffins are done by sticking a toothpick into a muffin and removing once toothpick comes out clean. Once the muffins are done, remove and let cool.
Ingredients
- 2 large sweet potatoes
- 2 tsp cinnamon
- 1 cup of almond butter
- 2 eggs
- 2 tsp baking powder
- 1/2 cup of sugar free maple syrup
Instructions
- Begin by roasting the sweet potatoes in the oven at 400 degrees Fahrenheit. (Takes around 1 hour depending on size of the sweet potato
- Once sweet potatoes have been roasted, remove from oven and set aside to cool.
- Add 1 egg, 2 tsp of cinnamon, 2 tsp of baking powder, 1 cup of almond butter, and 1/2 cup of sugar free maple syrup to a food processor.
- Separate the sweet potatoes from the skins and put the sweet potatoes into the food processor as well.
- Process all of the ingredients until they are completely combined.
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a muffin pan with cooking spray or line muffin tin with cupcake liners and spray with cooking spray.
- Pour the batter into the muffin pan filling each compartment 3/4 of the way.
- Place the muffin tin into the oven for approximately 20 minutes. (check with a toothpick to see when muffins are completely cooked, toothpick will come out clean)
- Once cooked, remove the muffins from the oven and allow to cook before enjoying!
While this recipe is a bit time consuming I think it is totally worth it. Not only is it a healthy breakfast option but it keeps you full and gives you energy to start your day. Let me know your thoughts if you give this recipe a try.
Shop the post:
