Sweet Potato Breakfast Muffins
PREP TIME10 min
COOK TIME25 min
1 cup mashed sweet potato
1/4 cup organic ghee (or coconut oil)
1 organic egg
1/2 cup grade B maple syrup
1/2 cup almond milk
1 tablespoon chia seeds
1 teaspoon vanilla
1 cup gluten-free old fashioned oats
1 cup gluten-free oat flour (or 1 1/3 cups of oats ground in the vitamix or food processor)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/8 teaspoon sea salt
1/2 cup raw walnuts, coarsely chopped
Preheat oven to 400F. Line a muffin tin with paper muffin cups.
Cut two small, orange-fleshed sweet potatoes in half lengthwise and bake until soft, about 30 minutes. Scoop out the insides and discard the skin. Place in a blender and blend with the ghee.
In a medium bowl, beat the egg lightly. Add maple syrup, whisk until combined. Add almond milk, sweet potato mixture, chia seeds and vanilla, whisk until combined.
In a large bowl, mix all dry ingredients together except for the walnuts.
Add wet ingredients to dry ingredients, stir in walnuts.
Distribute batter evenly between your muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.