Name: Sweet Potato & Peanut Butter Breakfast Muffins
Yield: 12 Muffins
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)

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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!

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Servings:

12 Muffins

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:

Heat oven to 375°F.
Line a 12 count muffin tin with paper cupcake liners; set aside.
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.
Add eggs, yogurt, peanut butter, olive oil and water; beat 2 minutes more.
Add muffin mix; stir and when well combined, add raisins.
Using a small cookie scoop, fill paper liners 3/4 full. Place in oven and bake for 25 minutes.
When slightly cool, sprinkle with cinnamon-sugar, if desired.

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!

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Servings:

12 Muffins

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:

Heat oven to 375°F.
Line a 12 count muffin tin with paper cupcake liners; set aside.
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.
Add eggs, yogurt, peanut butter, olive oil and water; beat 2 minutes more.
Add muffin mix; stir and when well combined, add raisins.
Using a small cookie scoop, fill paper liners 3/4 full. Place in oven and bake for 25 minutes.
When slightly cool, sprinkle with cinnamon-sugar, if desired.

Share This Recipe:

Sweet Potato & Peanut Butter Breakfast Muffins

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Sweet Potato & Peanut Butter Breakfast Muffins

Prep Time:

Cook Time:

Servings:

Ingredients:

Steps to Prepare:

Share This Recipe:

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