These muffins are “yam” packed with fiber, protein and sweetness to get your morning started and keep you satisfied until lunch time!
Anything sweet potato reminds me of sweet potato casserole on thanksgiving. Many of you are probably familiar with the sweet-savory dish with the marshmallow, pecan streusel topping. These muffins come pretty darn close to that gooey goodness but are a healthier version that won’t leave you feeling guilty after eating one - or two! Fortunately sweet potatoes can be found year around and are just as nutrient dense in the summer as they are in the fall. These are perfect for slow Saturday mornings with a cup of coffee or a quick grab on your way out the door during a busy week. No matter when you eat them, I suggest warming it up slightly and savoring every bite! —Shifting Nutrition
Oat flour (gluten free if needed)
Sweet Potato, cooked and mashed
Almond Milk (or other non-dairy milk)
Flax egg/regular egg
Creamy Cashew Butter (or other nut butter of choice)
Plant Protein Powder (optional)
Chocolate Chips (optional, vegan if needed)
In This Recipe
Preheat the oven to 350 degrees and spray a muffin tin with non-stick spray or line with paper cups.
In a large mixing bowl, combine the dry ingredients and mix well.
In a separate bowl, whisk together the non-dairy milk, vanilla and egg or flax egg. Pour the wet mixture into the dry, then add the mashed sweet potato and the protein powder if you decided to use it. If so, you may need a few splashes of water to mix into a smooth batter!
Now, melt the nut butter and mix into the batter.
Scoop batter into the prepped muffin pan until cups are almost full.
Bake for 25-30 minutes until a skewer comes out clean and they are a little toasty brown on the outside!
Wash a medium sized sweet potato and poke holes in the top. Place in the microwave and cook for about 4 minutes until soft and squishy to touch. Set aside.