Sweet Potato&Oatmeal Breakfast Muffins

With easy prep meals, comes a picky toddler. As parents we either have a hectic morning running out the door rushing to work or school or wherever. Other parents (speaking as a SAHM) wake up changing diapers, picking up around the house, and most importantly making breakfast for the little one(s). The most stressful part about being a parent is making sure the children have eaten at the end of the day. Some days, toddlers/kids just don’t want to eat and mom feels like she’s doing something wrong or starving her child (really, we’re not). So, I prepared a heart healthy, and healthy period breakfast for Rudeena in advance. I have made my mornings so much easier and stress free when I know there’s a healthy breakfast, ready, just needs to be heated. Really, and it’s much easier than pouring a bowl of cereal (which is loaded with sugar and one of the foods I really try to avoid). I am sharing the recipe below and hope your little ones enjoy (especially you, mom, enjoy).


1 1/2 lb cooked Sweet Potato
2 Ripe Bananas (mashed)
4 Eggs
1 1/2 cup Milk
3/4 cup Oil
Splash Vanilla Flavor
2 cups Oatmeal
1 cup flour
3 TBSP Baking Powder
1/2 cup Sugar
2 TBSP Blackseed
1 TBSP Lemon Zest
Honey (top muffins with at the end)





Set Oven to 350 degrees F. Peel sweet potatoes and cut up in thick slices. Wash, dry and place on NonStick pan and spray with Canola/Vegetable oil. Stick them into the oven for 45 min or until very well cooked.

In mixing bowl (I used a Kitchen Aid mixer with the whisk) mash bananas and cooked potatoes. Then add all wet ingredients into the same bowl and whisk together.

In a separate bowl, combine all dry ingredients and whisk together.




Turn the mixer on low-medium speed. Gradually add the dry ingredients into the wet (mixer is still on).

Line a cupcake/muffin pan or, if you don’t have any liners like me, spray the pan lightly with oil. With an ice cream scooper (or spoon) fill the holes on the pan however you’d like. I filled right to the top and had no problems. Throw them in the oven for 30 min and they should be ready!

After taking them out of the oven, let them cool slightly then drizzle with honey. After they have completely cooled, throw then in a zip lock freezer bag, and freeze for up to 3 months. Take however many you need out of the freezer and microwave for 1 min, and breakfast is ready!



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