Sweet Potato Pancake Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 2 eggs
  • ½ cup vanilla almond milk
  • ¾ cup sweet potato puree
  • 1 cup oat flour
  • 1 cup almond flour
  • ¼ cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup chopped dates
  • handful of pumpkin seeds, for sprinkling (optional)
  1. Preheat oven to 350F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners. Set aside.
  2. Place eggs, almond milk, sweet potato, flours, sugar, spices, baking powder, baking soda, and salt in a blender or food processor and blend until smooth. Stir in chopped dates.
  3. Divide batter evenly among the muffin cavities, filling each cavity until it is about ¾ full. Sprinkle with pumpkin seeds if desired.
  4. Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~5 minutes before transferring to a wire rack to cool completely. Store in an air-tight container for up to a week.
Recipe by at https://www.ideahacks.com/sweet-potato-pancake-muffins/