This is one of our favorite breakfast (or snack) recipes. Pretty much any time I make sweet potatoes for dinner I make extras for these muffins. Its one of the first breakfast recipes I began making when I started cooking at home. Over the years I have made changes to the original recipe and I’ll share my version today. The original recipe can be found here. I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make regular size muffins instead of mini muffins. I normally prefer to use maple syrup or honey as a sweetener but since this recipe only uses 1/3 cup brown sugar I’ve just left that part as is for now.
The recipe makes about 12 muffins which means there is about 1½ tablespoons of sweet potato in each muffin. These muffins are loaded with heart healthy fiber from the sweet potato, oats and whole wheat flour. They also include cinnamon and coconut oil, both good for you. I like to serve them with scrambled eggs or greek yogurt for some protein on the side.
One of the things I do to save time on busy mornings is to prep the muffins the night before. I go ahead and mix the dry ingredients and cover to sit over night. I cook the sweet potato and measure out what I will need for the next day. I also get my muffin pans out and lined with muffin cups. In the morning the only thing I need to do is crack the eggs, add the sweet potato, oil, milk and vanilla. Then mix it all up and put them in the oven.
1 cup white whole wheat or whole wheat pastry flour
1 cup old fashioned oats
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 large eggs, whisked
1 cup sweet potato, cooked and mashed (see note #2)
1/2 cup milk
1/4 cup coconut oil, just melted
1 tsp vanilla extract
1. Preheat oven to 350º.
2. Mix first 7 ingredients (flour through cinnamon) together in a medium bowl.
3. Mix next 5 ingredients (eggs through vanilla) in a large bowl.
4. Slowly add the dry ingredients to the wet and mix to combine. Do not over mix or the muffins may be dry.
5. Fill muffin cups about 2/3 full. I use foil or parchment paper liners for easy clean up.
6. Cook muffins at 350º for about 25 minutes.
1. If you are not used to cooking with coconut oil it may take some getting used to. It’s stays hard when its cold and melts when warm. It is perfectly normal for it to go back and forth. When you bake with coconut oil you can melt it first to mix with the wet ingredients. Often times it will have some bits that re-harden because of the cold eggs and milk. That’s totally fine.
2. One medium sweet potato will give you a cup or more for the muffins. To cook it, poke holes in the potato, loosely wrap in foil and cook at 400º for about 1 hour (sometimes it takes as long as 1 hour and 15 minutes) or until soft. Once cooked through and soft, scoop out the inside of the sweet potato and mash. I use a potato masher and it leaves little chunks of potato in the muffins. If your kids are picky and you think they might have a problem with bits of sweet potato you can put it into a food processor to get it really smooth. (I used to do it this way.) Add a few drops of water if needed to get a nice creamy consistency. The kids will never even know there is a vegetable in there.
3. I almost always double the recipe because it freezes really well. If you want to freeze the muffins you can freeze them on a cookie sheet and then transfer to a bag once frozen.