Sweet Potato Breakfast Muffins
Total time
Author: Brooke Weiss
Recipe type: Breakfast
- 1 sweet potato, baked
- 1 banana
- 3 eggs
- ⅓ cup coconut oil
- 1 tbsp almond butter (or any nut butter of choice)
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- Preheat oven to 400 degrees
- Wrap the sweet potato in tin foil and bake for 45-60 minutes. When the sweet potato is soft to the touch, it is done.
- Remove sweet potato from oven and unwrap from tin foil. Cut the sweet potato in half to quicken the cooling process. Sit and let fully cool.
- Reduce oven to 375 degrees.
- In a large mixing bowl add sweet potato, banana, eggs, coconut oil and almond butter. Blend until smooth with a hand mixer or immersion blender.
- Add the remaining ingredients to the mixture (coconut flour, vanilla, cinnamon, baking soda and salt. Blend until smooth.
- Grease the muffin tin with coconut oil or place with muffin tin liners.
- Fill each muffin cup ½ - ¾ full.
- Bake for 20 minutes or until you stick a toothpick in one and it comes out clean.
- Let cool and enjoy!
- Store in the refrigerator in an air tight container
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2015/01/13/sweet-potato-breakfast-muffins/
3.5.3226