The Most Perfect Breakfast Muffins

 In Recipes

What makes them so perfect? The sweet potato puree makes them soft and a little bit gooey on the inside, and the cinnamon + hemp seed crumble makes them crispy on the top. I used the muffin base I always use, an almond flour dry batter from the cook book Run Fast, Eat Slow, and the rest is my experiment. I’m always trying to create new recipes that are simultaneously as healthy and delicious as possible. Sweet potatoes are a great source of fiber and are high in Vitamins B & C as well as beta-carotene, an antioxidant. Hemp seeds, which I’ve been buying from the Kroger bulk section, are high in protein and, since they don’t have a distinct flavor, can be sprinkled to virtually anything to add more protein. It turned out even better than I expected. They’re the best muffins I’ve ever made.

Sweet Potato Breakfast Muffins

Dry Ingredients:
– 2 cups almond flour (you can use regular or wheat flour if you wish)
– 1.5 cups oats
– 2 tsp cinnamon
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup chocolate chips

Wet ingredients: 
– 3 eggs
– 1.5 cups sweet potato puree
– 6 tbsp melted butter or coconut oil
– 1/3 cup maple syrup

 2 tbsp ground hemp seeds
– 1.5 tsp cinnamon

Preheat the oven to 375 degrees. Pop one large or 1.5 medium sweet potatoes in the microwave for 3-5 minutes or until soft. Meanwhile, mix all the dry ingredients together until well blended and set aside. Put the microwaved sweet potato in a bowl, removing the skin and mashing it up. Add 1-2 tsp of water, stirring into the sweet potato until the mixture is moderately smooth. Beat 3 eggs together in a separate bowl, and add the sweet potato puree, maple syrup, and melted butter. Gradually add the dry ingredients to the wet mixture and mix well. Add the batter to a sprayed muffin tin (or use muffin liners). Combine all the ingredients for the topping together, and sprinkle over the top of each muffin. Bake on 375 for 25-30 minutes or until the edges brown.


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