Sweet Potato & Peanut Butter Breakfast Muffins
Prep Time 10 Minutes
Servings 12 Muffins

Sweet Potato & Peanut Butter Breakfast Muffins

Start your morning off right with these moist, protein-packed Sweet Potato & Peanut Butter Breakfast Muffins. Perfect for people on the go, and kid-friendly!

Nutrition Info Per Serving

Ingredients

  • 3/4 cup (from a 15 oz. can) Bruce’s Yams Cut Sweet Potatoes (drained)
  • 2 whole eggs
  • 1/3 cup non-fat, plain yogurt
  • 2 tsp. smooth peanut butter
  • 1/3 cup olive oil
  • 1/2 cup water
  • 1 (15 oz.) box pumpkin muffin mix
  • 2/3 cup golden raisins
  • cinnamon-sugar for sprinkling (optional)

Steps to Prepare

  1. Heat oven to 375°F.
  2. Line a 12 count muffin tin with paper cupcake liners; set aside.
  3. In the bowl of an electric mixer (hand mixer can be used), beat the Bruce’s Yams Cut Sweet Potatoes for 3-4 minutes until they start to look creamy.
  4. Add eggs, yogurt, peanut butter, olive oil and water; beat 2 minutes more.
  5. Add muffin mix; stir and when well combined, add raisins.
  6. Using a small cookie scoop, fill paper liners 3/4 full. Place in oven and bake for 25 minutes.
  7. When slightly cool, sprinkle with cinnamon-sugar, if desired.

False

True

False


GET SOCIAL