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.