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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:

  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.
Sweet Potato and Peanut Butter Breakfast Muffins Recipe Image

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:

  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.

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Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Click Here to Download our 2017 Cookbook
Download
Click Here to Download our 2016 Cookbook
Download
Click Here to Download our 2015 Cookbook
Download

Bruce's Holiday Cookbooks

Our yams have been a staple ingredient in holiday recipes for years. We’ve compiled some of our favorite Holiday Recipes from Bruce’s Yams and our sister brand, Glory Foods, into Holiday Cookbooks you can download FOR FREE!

Click Here to Download our 2017 Cookbook
Download
Click Here to Download our 2016 Cookbook
Download
Click Here to Download our 2015 Cookbook
Download