Breakfast Sweet Potato Muffins
Ingredients
Metric
360 g ~ 3 medium cooked sweet potatoes
60 g peanut butter
60 g oat flour or ground oats
½ tbsp baking powder
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
US
12 oz ~ 3 medium cooked sweet potatoes
¼ cup peanut butter
½ cup oat flour or ground oats
½ tbsp baking powder
Spices:
½ tsp ground cinnamon
⅛ tsp ground clove
⅛ tsp ground nutmeg
Extra:
1 tsp coconut oil for baking
MAKES6 muffins
PREP TIME5 minutes
COOKING TIME20 minutes
TOTAL TIME25 minutes
Steps
1Preheat the oven to 200°C (400°F) Bottom Heat. Add sweet potato and peanut butter to a small mixing bowl.
2Mix to combine using a spoon first then using a whisk.
3Add oat flour (or ground oats), baking powder and spices.
4Mix to combine using a spoon or a spatula.
5Oil the cupcake / muffin tin. Spoon the batter into the tin and pack it in using a spoon. You should have enough batter for 6 small muffins.
6Bake in the middle of the oven for 20 minutes.
7Transfer to a plate.
Nutritional Info
Makes 6 muffins
140 Calories per muffin
4g protein
20g carbohydrates
3g fiber
6g fat
140 Calories per muffin
4g protein
20g carbohydrates
3g fiber
6g fat
High in Vitamins B1,B3, B5, B6, A, C, E
High in Omega 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Omega 6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
