Description
These healthy sweet potato muffins are delicious and easy to make. A simple breakfast recipe that can be prepped ahead!
Ingredients
Scale
- 1 can (15 oz) Organic Sweet Potato Puree
- 1 cup Whole Wheat Flour
- ½ cup Oat Flour (or ground rolled oats)
- 2 Eggs
- ½ cup Unsweetened Applesauce
- 2 tablespoons Maple Syrup
- 2 tablespoons Melted Coconut Oil
- 1/4 cup Unsweetened Almond Milk or Milk of Choice
- 2 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- Optional: ½ cup Dark Chocolate Chips
- Optional: 1/2 -1 cup Shredded Carrots
- Optional: 1 tablespoon Flax Meal
- Optional: 1 scoop Collagen Peptides
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to a large mixing bowl and mix well.
- Stir in optional chocolate chips. I personally like to put 6 muffins in the muffin tin without chocolate chips and then stir in chocolate chips for the remaining 6 muffins.
- Divide batter evenly into the muffin tin.
- Bake for 25-30 minutes at 350 degrees. *Note, if you add 1/2 c – 1 c shredded carrots you may need to bake for an additional 5-8 minutes.
- Cool muffins and enjoy!
Notes
*Store leftover, cooled muffins in the refrigerator for up to 1 week, or freeze for up to 3 months in the freezer.
**If you plan to freeze the muffins, make sure they cool completely before preparing them for the freezer.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Snacks
- Cuisine: Muffins
