Updated: Sep 29
These muffins are perfect for using up leftover baked sweet potato. Though, you could just as easily pop one in the oven or micro and proceed with the recipe! I love how the light and crannied the interior of the muffins cradles butter and honey, but your favorite preserves smeared on each half feels indulgent as well with a cup of coffee or tea. Enjoy~
"This recipe is dairy-free, though if you prefer a buttery flavor to your muffins, substitute the same amount of unsalted butter for the oil and use regular milk in place of nut milk."
Notes: Nut milk is unsweetened vanilla almond milk. Neutral oil is sunflower.
SWEET POTATO BREAKFAST MUFFINS
Ingredients: 1 baked sweet potato or yam, 8 Medjool dates, 2 eggs at room temperature, 1/2 cup nut milk, 6 tbsp. neutral oil, 1 tsp. vanilla extract, 1 cup all-purpose flour, 2 scant cups rolled oats, 1/2 cup brown sugar, 1 tbsp. baking powder, pinch of salt.
Makes about 18 muffins.
1. Preheat oven to 400* and grease or line two standard muffin tins.
2. Whisk the flour, oats, baking powder and salt in a large bowl.
3. In a separate bowl, whisk eggs, sweet potato, vanilla, oil and milk until smooth.
4. Make a well in the dry ingredients and pour in the wet. Combine, but do not overmix, lumpy batter is ideal. Fill muffin cups to 3/4 full.
5. Bake for 18-20 minutes on the middle rack in the oven until a tester comes out clean.
Tip: When you measure out the milk, give it 20 seconds or so in the microwave prior to whisking with the eggs and oil. Room temperature everything is a must for baking.