Play With Your Veggies: Sweet Potato Ginger Breakfast Muffins

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I'm so excited to share this sweet potato muffin recipe with you today. They're solely sweetened with maple syrup and are pretty much the perfect winter breakfast muffins. Even better, they're gluten-free and easy to whip up!

Photos via  Edible Perspective

Time to roll up your sleeves and get ready to make these sweet potato breakfast muffins!

Did I mention there's also a ginger-oat crumb topping? I'm currently obsessed with putting ginger in everything. Okay, technically not everything. Ginger definitely doesn't belong in many types of dishes, but I do think it's underutilized in quick breads and muffins. Fresh ginger will add a surprising kick of flavor most wouldn't expect to find in a muffin. I love the warmth it added to this recipe!

These muffins are a dense, fill-you-up type muffin but still have a good amount of fluff to them. The almond meal and oat flour provide quite a bit of fiber and protein and also a rich, nutty flavor. I love using those two flours in combination with one another in gluten-free baking.

For the sweet potato component, I not only used grated sweet potatoes (think carrot cake muffins!) but also sweet potato puree. Both add to the overall texture giving them a little bite and a lot of chew (but not chewy!).

I know some people are extremely specific with nuts or no-nuts in muffins, cookies, breads, etc. I'm typically a no-nut person but there are some exceptions like with these muffins. The walnuts work well without having too much crunch but if you're in the no-nuts-ever camp you can definitely leave them out.

The crumb topping, however, is non-negotiable.

Both the muffins and the topping are sweetened with only maple syrup. They're lightly sweetened making them suitable for breakfast. Because no one needs a 9am sugar crash. Am I right?

Sweet Potato Ginger Muffins

Yields: 12 standard muffins 

Ingredients:

For the muffins:

  • 1 cup + 2 tablespoons oat flour (gluten-free if needed)
  • 3/4 cup almond meal
  • 2 1/2 tablespoons ground flax meal
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup canned sweet potato puree
  • 1/4 cup unsweetened almond milk (or 2%)
  • 1/4 cup + 3 tablespoons pure maple syrup
  • 1/4 cup unrefined coconut oil (melted and cooled)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh grated ginger (peeled)
  • 1 cup grated sweet potato (peeled)
  • 3/4 cup chopped walnuts

For the crumb topping:

  • 2 1/2 tablespoons pure maple syrup
  • 2 tablespoons unrefined coconut oil (melted)
  • 2 tablespoons canned sweet potato puree
  • 1/2 cup + 2 tablespoons old fashioned rolled oats
  • 1/4 cup oat flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fresh grated ginger

Step 1:

In a small bowl stir all of the crumb topping ingredients together until fully combined. Set aside.

Step 2:

Grease (with coconut oil) or line a 12-mold muffin pan with muffin liners. Preheat your oven to 350° F.

Step 3:

In a large bowl stir together the oat flour, almond meal, flax, cinnamon, baking powder, and salt.

Step 4:

In a medium bowl whisk the eggs. Then whisk in the almond milk, maple syrup, coconut oil, vanilla, and ginger until fully combined.

Step 5:

Quickly pour the wet into the dry and whisk until you no longer see dry flour.

Step 6:

Fold in the potato and walnuts. Let the batter sit to thicken for 5 minutes.

Step 7:

Spoon the batter into the muffin tin about 3/4 the way up. Crumble the crumb topping (it should feel like a very thick dough) over each muffin.

Step 8:

Place in the center of your oven and bake for 22-28 minutes until a toothpick comes out nearly clean.

Step 9:

Allow muffins to fully cool to firm. Serve.

Recipe notes:

  • Muffins will crumble a bit if eaten warm out of the oven.
  • If you can't find sweet potato puree I suggest using 6 1/2 tablespoons pumpkin puree and 1 1/2 tablespoons water in it's place. Sweet potato puree is quite a bit thinner than pumpkin puree.

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Play With Your Veggies: Sweet Potato Ginger Breakfast Muffins