Sweet Potato Breakfast "Muffins"
Flourless, moist muffins that are a healthy alternative to the typical breakfast muffins.
- 2 sweet potatoes
- 1 banana
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1c oats
- 1/2 c egg whites
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c almond milk
Preheat oven to 350 degrees F, prepare a muffin tin by using olive oil spray, spray directly into 9 of the tin cups.
Bake sweet potatoes in the oven until tender and skin is peeling, then remove and let cool. In a mixing bowl, combine sweet potatoes, banana, almond milk, and egg whites. In a separate bowl, combine the oats, cinnamon, nutmeg, baking powder, and baking soda, then mix well. Combine wet and dry ingredients.
Scoop mixture equally into muffin tins (no muffin wrappers needed), then place in the oven for 20 minutes.