Sweet Potato Oatmeal Breakfast Muffins
Busy mornings don’t mean you have to skip breakfast, not when you have a hearty muffin you can take on the go!
These Sweet Potato Oatmeal Breakfast Muffins yield a batch of 12 hearty muffins you can store in the fridge (or freezer) so you can grab and go on those busy mornings and ensure a healthy start to your day!
Support your energy needs and satisfy that morning hunger with the help of these delicious breakfast muffins, baked with the goodness of sweet potato and carrot combined with the heartiness of oats they offer the vitamins and minerals to keep you moving forward.
But why limit yourself to breakfast? Enjoy them as a pre workout treat, post workout replenishment, or afternoon snack!
4 C oats (can opt for gluten free)
2 C unsweetened vanilla almond milk (or milk of choice)
1 & 1/2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. pumpkin pie spice
1/4 C coconut sugar
2 tsp. vanilla
1/3 C honey
1 C mashed sweet potato
1/2 C shredded carrots
Preheat oven to 375 degrees.
Add all ingredients to a large mixing bowl and stir with a large spoon until well combined.
Spray a 12-cup muffin tin with coconut (or olive) oil.
Spoon muffin mixture into each cup, filling to the top.
Bake muffins for approximately 20 minutes (or until toothpick removes clean when testing the center of the muffin).
Remove tray from the oven and cool for 5 minutes before removing, then place on a cooling rack.
Tip – keep muffins in an airtight container in the fridge for up to 5 days, or place in the freeze to save longer!
Eat and Enjoy!
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