Sweet Potato Breakfast Muffins

Sweet potato breakfast muffins
Photo Credit: Joanna McCracken

Sweet Potato Breakfast Muffins

  • Serves: 12
  • Prep Time:
  • Cook Time:
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  • 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


  1. Preheat oven to 400F. Line a muffin tin with paper muffin cups.
  2. 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.
  3. 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.
  4. In a large bowl, mix all dry ingredients together except for the walnuts.
  5. Add wet ingredients to dry ingredients, stir in walnuts.
  6. Distribute batter evenly between your muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.