These muffins are packed with good-for-you ingredients, including almond butter, sweet potato, and spelt flour! They’re made without oil or butter, but are still incredibly moist.
Looking for a new grab-and-go breakfast option to prep for the week? I’ve got you covered with these delicious almond butter sweet potato muffins. They’ve got fiber and healthy fats to keep you full and power you through a busy day. They’re justttt sweet enough – naturally sweetened with roasted sweet potato and maple syrup!
Breakfast has long been touted as the most important meal of the day. While recent research has shown that eating breakfast might not have any significant effects on weight change, the benefits of breakfast go beyond weight. Breakfast is an important opportunity to get vitamins, minerals, fiber, and other nutrients that your body needs for energy.
Many of my clients and people I talk to about nutrition have difficulty eating breakfast, or eating a healthy breakfast, due to busy schedules. One solution to this is making breakfast ahead of time. Some options include overnight oatmeal, an egg frittata, or whole grain muffins, like these!
What makes a healthy breakfast?
While nutrient needs vary individually person to person, in general, a healthy breakfast should be a well balanced meal. We want a good mix of different nutrients to keep us full, provides us with energy, and helps keep our blood sugar levels stable. We should have some fiber, protein, and healthy fats to meet these needs:
Fiber: oatmeal, whole wheat or whole grain bread products, fruit, vegetables, ground flax, whole grain granola or cereals
These are just a few examples of some of my favorite breakfast foods. Mix and match from each category to make a well balanced breakfast! Some options include whole grain toast with avocado and egg, yogurt with berries, granola, and chia seeds, or oatmeal with fruit, nuts, and hemp hearts.
Main Ingredients + Some Nutrition Notes
These almond butter sweet potato muffins check all the boxes for a healthy breakfast. They contain fiber, protein, and healthy fats. Plus, they are easy to prepare ahead of time, so you can be sure you’ll have a nutritious breakfast waiting for you every morning!
Sweet Potato: Sweet potatoes are one of the most nutritionally dense foods you can eat! They’re packed with fiber to keep us full, as well as antioxidants, vitamins A and C, manganese, and potassium.
Spelt Flour: Spelt is an ancient type of wheat. It is a good source of fiber, and higher in certain minerals than whole wheat flour. It has a sweeter taste than whole wheat flour, so lends itself nicely in baked goods.
Turmeric: Turmeric contains curcumin, a powerful antioxidant which helps fight inflammation in the body.
Preheat oven to 425 degrees F. Poke several holes in sweet potatoes using a fork, and bake in a baking dish for 45 minutes – 1 hour until fork tender (this step may be done ahead of time).
Reduce oven temperature to 350 degrees F. Grease a muffin tin with spray oil.
Scoop out 1 1/2 cups of sweet potato flesh. Add to a bowl of a stand mixer (or mixing bowl if using a hand mixer), along with almond butter, maple syrup, almond milk, and vanilla extract. Mix on medium speed until well combined, then add eggs, one at a time.
Combine spelt flour, salt, baking powder, cinnamon, and turmeric in a separate mixing bowl. Add wet ingredients to dry, and mix together until just combined.
Fold in chocolate chips.
Pour batter evenly into 12 muffin spaces.
Bake for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the muffins.
Let cool, then run a knife along the edges of the muffins to remove them.
These muffins can be stored in an airtight container for up to 5 days, or frozen and reheated.
Feel free to use peanut butter or other nut butter in this recipe, just be sure to use all natural, creamy nut butter.