Sweet Potato Breakfast Muffins

Name: Sweet Potato Breakfast Muffins
Ingredients: 1 cup mashed sweet potatoes (about 1 large sweet potato); ½ cupPamela’s Pancake & Baking Mix; 1 cupPamela’s Artisan Flour; ½ cup coconut sugar; ½ cup rolled oats; 1 tsp baking powder; 1 tsp baking soda; 1 pinch cinnamon; 1 pinch nutmeg; 1 pinch salt; 2 eggs; ¾ cup coconut milk; 1/3 cup melted butter; 2 tbsp rolled oats; 2 tbsp pumpkin seeds; 3 dried figs, each cut into small slices

on May 22 2023

Ingredients

1 cup mashed sweet potatoes (about 1 large sweet potato)
½ cupPamela’s Pancake & Baking Mix
1 cupPamela’s Artisan Flour
½ cup coconut sugar
½ cup rolled oats
1 tsp baking powder
1 tsp baking soda
1 pinch cinnamon
1 pinch nutmeg
1 pinch salt
2 eggs
¾ cup coconut milk
1/3 cup melted butter
2 tbsp rolled oats
2 tbsp pumpkin seeds
3 dried figs, each cut into small slices

Directions

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about 1 cup of mashed sweet potato purée. Set aside.
In another bowl, combine the flour, coconut sugar, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
To the sweet potato purée, add the eggs, milk and butter. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Spoon the mixture into the muffin cups.
Sprinkle with the oats, pumpkin seeds, and a fig slice, if desired.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Unmold and let cool on a wire rack.

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