With Figs And Pumpkin Seeds
These delicious and healthy breakfast muffins are a great way to start (and end for muffin lovers like us) your day!
Preheat the oven to 350°F (180°C). Line 12 muffin cups with oil. Pierce a couple of holes in the sweet potato with a fork. Place on a plate and heat 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 of mashed sweet potato purée.
Combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg, and salt with the Sweet Potato in a big bowl.
Beat the eggs, milk, oil and molasses to the sweet potato puree with an electric mixer on low speed, or with a wooden spoon, stir in the dry ingredients just until moistened. Add the raisins and dried figs.
Spoon the mixture into the muffin cups.
Sprinkle the muffin batter with oats, pumpkin seeds, and fig slices.
Bake for 30 minutes until a toothpick inserted into the center of a muffin comes out clean. Unmold and let cool on a wire rack. Enjoy 🙂