Sweet Potato Muffins

There is something sweet and delicious about these simple sweet potato muffins. Full of nutrient dense ingredients, but still give the vibes of a tasty treat!

Prep Time20

Cook Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: Breakfast, breakfast muffins, clean eating, maple syrup, muffins, nutrient dense, oatmeal, oatmeal flour, sweet potato

Servings: muffins

Equipment

Ingredients

1 large sweet potato spiralized (2 cups firmly packed)
2 cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
2 tablespoons melted butter coconut oil would be great too!
¼ cup real maple syrup or honey
¼ cup chocolate chips

Instructions

Preheat the oven to 350 degrees and prepare a 12 portion muffin pan with non-stick cooking spray.
In a food processor, combine oats, baking soda, and salt. Pulse until a coarse oat flour is created.
Pour into a bowl and set aside. Place spiralized sweet potato into the food processor and pulse until it is riced (the size of long grain rice).
From here, add the eggs, vanilla, and maple syrup to a large mixing bowl. Combine well. Sir in sweet potato and melted butter (being mindful that the temperature of the butter is cool enough to avoid scrambling the eggs).
Fold in the oats and cinnamon along with the chocolate chips.
Scoop into muffin tin by the quarter cup, filling 12 vessels. Bake at 350 degrees for 20-25 minutes, until cooked through. Serve right away or within the week.