Print
Sweet Potato Breakfast Muffins

Sweet Potato Breakfast Muffins


  • Author: Heather Lasco, RD
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Sweet potato breakfast muffins add the perfect amount of sweetness to your morning with warming spices including cinnamon, cloves, and nutmeg. Topped with a cinnamon glaze.


Scale

Ingredients

  • 1 3/4 cups white whole wheat flour
  • 2/3 cup brown sugar
  • 1/4 cup Greek yogurt
  • 1/2 cup milk, dairy or non-dairy milk of choice
  • 1 tsp vanilla
  • 1 1/2 cups sweet potato puree
  • 1 tsp fresh ginger, grated
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 cup raisins
  • ;1/4 tsp salt

Cinnamon Glaze (optional):

  • 1/2 cup powdered sugar
  • 23 tbsp milk
  • 1/2 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Grease a standard size muffin pan (holds 12).
  2. In a small bowl mix together brown sugar, yogurt, milk, sweet potato puree, eggs, and vanilla extract.
  3. In a large bowl mix together white whole wheat flour, ginger, baking powder, cinnamon, allspice, nutmeg, and salt. Make a well in the center and add the wet ingredients. Mix together until thoroughly combined. Gently stir in the raisins.
  4. Spoon the batter into the muffin pan until about 3/4 full each. Bake in the oven for 25-30 minutes or until a tooth pick inserted in the center of a muffin comes out clean.
  5. Once out of the oven let the muffins cool for 5-10 minutes. Use a knife to gently run along the edge of each muffin and place onto a cooling rack. Serve immediately or store in the fridge for 3-4 days.
  6. For extra cinnamon goodness top with a drizzle of my cinnamon glaze. All you need to do to make this glaze is whisk together powdered sugar, milk, and cinnamon.

Keywords: Sweet Potato Breakfast Muffins, breakfast, dessert, cinnamon sugar glaze, whole wheat, sweet morning recipes, healthy