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Sweet Potato Breakfast Muffins

February 20, 2017

Recipe by Joanna McCracken

Sweet Potato Breakfast Muffins




10 min


25 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.

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