Sweet Potato Tahini Breakfast Muffins

Makes 6 muffins

Happy Monday! I have a busy week ahead, which means I will have zero time to make breakfast. When I have weeks like this, I like to go ahead and make grab-and-go breakfast options so that I have one less thing to worry about in the morning. These sweet potato tahini breakfast muffins are easy to take in the car and are packed with great ingredients to keep you full. Top with additional tahini for an even better breakfast or snack. I hope you enjoy!

What You Need
1/2 cup sweet potato, mashed
5 TBS tahini
4 1/2 TBS coconut flour
1 egg
1 TSP vanilla extract
3 TBS coconut sugar
1 TSP cinnamon
1/2 TSP nutmeg
1/2 TSP cloves
3/4 TSP baking powder
1/4 TSP salt
1 TBS chia seeds
3 TBS chocolate chips

1. Preheat your oven to 400° and grease a muffin tin with coconut oil. 
2. Using a mixer, combine the sweet potato, tahini and coconut flour.
3. Next, add in the egg and vanilla and mix until combined.
4. Add in the coconut sugar, cinnamon, nutmeg, cloves, baking powder and salt. Mix well.
5. Finally, stir in the chocolate chips and chia seeds. 
6. Fill the muffin tins about 1/2 way with batter. Cook in the oven for 20 minutes, or until the tops are starting to brown. 
7. Let cool and then enjoy!

| adapted from Food Faith Fitness

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