vegetarian, gluten free, dairy free, egg free, soy free, vegan

What You’ll Need:

2 c gluten free rolled oats, split into (2) 1c portions

1 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp ground flax

1/4 c coconut oil, melted

1/4 c pure maple syrup

1/3 c raisins

2 sweet potatoes, diced

parchment paper or silicone mat

1 c unsweetened vanilla almond milk

6 c fruit of choice

What you’ll do:

Preheat oven to 400*

Toss potatoes with a drizzle of olive oil & pop into the oven for 25-30 minutes, or until a toothpick slides out smooth. {Do this this up to 5 days ahead of time!}

Meanwhile, pulse 1 c oats in a food processor or blender until the texture of course flour. Transfer to a large bowl. Add remaining cup of whole oats & dry ingredients. Mix well.

Add coconut oil. syrup & raisins to bowl with dry ingredients. Stir.

Remove cooked potatoes from oven. Reduce heat to 375*

Drop potatoes into the food processor. Add milk & puree until smooth. Transfer to the large bowl & stir well with other ingredients.

Scoop prepared batter evenly into (12) muffin tins.

Pop back into oven for 25 minutes, or until a toothpick comes out clean.

These muffins are delicate while hot, so allow to fully cool before sliding out of your muffin tin!

Enjoy with a serving of fruit for perfectly well rounded breakfasts all week long.

Makes 12 perfect muffins, serving 6.