Sweet Potato Breakfast Muffins

Name: Sweet Potato Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 cup rolled oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup mashed cooked sweet potato; 1/2 cup brown sugar (packed); 1/2 cup milk; 1/4 cup vegetable oil; 2 large eggs (beaten); 1 teaspoon vanilla extract

40 min 12 muffins Easy

All Recipes

Start your day with these nutritious and delicious sweet potato breakfast muffins, perfect for a quick and healthy morning meal.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Sweet potato breakfast muffins are a delightful way to kick-start your morning. These muffins combine the natural sweetness of sweet potatoes with the hearty texture of oats, creating a balanced and satisfying breakfast option. Not only are they delicious, but these muffins are also packed with nutrients. Sweet potatoes are rich in fibre and vitamin A, making these muffins a healthy choice that will keep you full and energized throughout the morning.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Instructions

Preheat and prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Stir well.

Prepare wet mixture

In another bowl, mix the mashed sweet potato, brown sugar, milk, vegetable oil, beaten eggs, and vanilla extract until smooth.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can lead to dense muffins.

Fill muffin tin

Divide the batter evenly among the muffin cups, filling each about three-quarters full.

Bake the muffins

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Cool and serve

Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents soggy bottoms.

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Tips & Tricks

<ul><li>Use small to medium sweet potatoes for quicker cooking.</li><li>Line your muffin tin with paper liners for easy removal.</li><li>Allow muffins to cool slightly before serving for the best texture.</li><li>Batch bake and freeze for a week’s worth of breakfasts.</li></ul>

Serving Suggestions

Sweet potato breakfast muffins are best enjoyed warm, perhaps with a dollop of butter or a drizzle of maple syrup. Pair them with a hot cup of coffee or tea for a complete breakfast experience. These muffins can be made ahead and stored in an airtight container for up to three days. For longer storage, freeze them and reheat as needed. They make a convenient grab-and-go breakfast for busy mornings.

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