Sweet Potato Breakfast Muffins | RICARDO

Ingredients

• 1 lb (454 g) sweet potatoes (about 1 large sweet potato)
• 1 cup (150 g) whole wheat flour
• ½ cup (105 g) lightly packed brown sugar
• ½ cup (50 g) rolled oats
• ½ cup (30 g) wheat bran
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 pinch salt
• 2 eggs
• ¾ cup (180 ml) milk
• 1/3 cup (75 ml) canola oil
• 3 tbsp (45 ml) molasses
• 3 tbsp (30 g) raisins
• 2 tbsp chopped dried figs (about 2 dried figs)
• 2 tbsp rolled oats
• 2 tbsp pumpkin seeds
• 3 dried figs, each cut into 4 slices