Sweet Potato Muffins

Sweet Potato Muffins

Sweet Potato Muffins

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A nutritious breakfast that will keep you full

Applesauce, Carrots, Cinnamon, Flaxeggs, Nutmeg, Oats, Raisins, Sweet Potatoes, Vanilla,

Ingredients:

  • BLEND
  • applesauce - 1/2 cup (127 g)
  • flax eggs - 3
  • vanilla extract - 1 tsp. (5 g)
  • sweet potato (cubed & roasted) - 1 cup (133 g)
  • carrot (shredded) - 1/2 cup (60 g)
  • dates (pitted) - 4 whole
  • nutmeg - 1/4 tsp. (1 g)
  • cinnamon - 2 tsp. (5.2 g)
  • rolled oats - 1 cup (80 g)
  • almond flour - 1/2 cup (50 g)
  • baking powder - 1 tsp. (4 g)
  • salt - 1/4 tsp. (1.5 g)
  • STIR IN
  • apples (chopped) - 1/2 cup (60 g)
  • raisins - 1/2 cup (75 g)
  • rolled oats - 1/2 cup (40 g)
  • OPTIONAL TOPPING
  • coconut oil - 1 Tbsp. (13 g)
  • brown sugar - 2 Tbsp. (25 g)
  • rolled oats - 1/4 cup (20 g)

Instructions:

PREP

  1. Cube and roast sweet potatoes
  2. Preheat oven to 350 degrees (may already be hot if you just did potatoes)
  3. Put liners in muffin tin

BLEND

  1. Add all ingredients under “Blend” category above
  2. Blend on high for 60 seconds (using tamper if necessary)
  3. Take container off of the base

STIR IN

  1. Stir in apples, raisins and more oats by hand
  2. Pour from Vitamix container into lined muffin tins

TOPPING

  1. Mix melted coconut oil, brown sugar and (even more) oats
  2. Spoon a little on top of each muffin

BAKE

  1. Bake at 350 degrees for 30 minutes
  2. Check with a toothpick, should come out dry-ish, not goopy
  3. Let cool for 15 min before serving
  4. Snap a pic and tag #lifeisNOYOKE
  5. Enjoy!

Useful tips for Sweet Potato Muffins

Optional: top with coconut oil, brown sugar, and oats. Gives them a crispy exterior and a hint of sweetness.

A tray of vegan sweet potato muffins.