Sweet Potato Breakfast Muffins

  • Preparation 25 MIN
    Cooking 30 MIN
  • Makes 12
  • Freezes



Toppings (optional)



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.
  3. In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.


  1. Sprinkle with the oats, pumpkin seeds and a fig slice, if desired.
  2. Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.


For a complete breakfast, serve these muffins with yogurt or cheese.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Content % Daily Value
Calories 225  
Total Fat 8 g  
Saturated Fat 1 g  
Sodium (salt) 190 mg  
Carbohydrates 36 g  
Fibre 4 g  
Protein 5 g