Healthy Sweet Potato and Date Bran Muffins

Oh the bran muffin. Not everyone’s favorite breakfast item. Generally overlooked on the continental breakfast buffet. Most people don’t wake up and think, “I just can’t wait to eat a bran muffin this morning!” Well, after you try this recipe, you just might! These are so delicious, that they feel like a treat, but they are very filling and packed with lots of healthy ingredients.

Don’t worry, there are only about 500 ingredients in this recipe. Yes I see it. It’s a lot, but every ingredient adds a different layer of flavor or texture that makes these muffins so good! As always, I recommend having everything measured out and ready before you get started. After that, the entire process is a breeze.

Here’s what you need for the dry ingredients:

I use two different types of bran- oat and wheat. The wheat bran gives it the recognizable earthy bran flavor. The oat bran lifts it up and lightens the flavor and makes it more muffin-y.

Here’s what you need for the wet ingredients:

To sweeten the muffins, I use dates, honey and sweet potato. As for milk, I use almond milk because that’s just what I have, but you can use whatever milk you prefer, as long as it is unsweetened. You could also use coconut oil instead of butter if you prefer.

Equipment:

• Food Processor
• Silicone Spatula
• Mixing Bowls
• Muffin Pan
• Cooking Spray

How to make sweet potato and date bran muffins:

Purée all of the wet ingredients in a food processor until smooth. I start with the pitted dates first, break them up a little before I add in the rest.

Combine the dry ingredients together in a separate bowl, then mix the dry ingredients into the wet. So easy!

Finally add the orange zest and chopped walnuts.

Divide the batter evenly in a well-sprayed muffin pan. I recommend not using paper baking cups. They keep the muffins from getting that nice crisp crust on the bottom.

This batter can come up all the way to the top. The oat bran does give them a bit of a rise but not like cupcakes. You don’t have to worry about them ballooning over the edge. Just use the back of a spoon to smooth out the tops so you don’t end up with any overcooked, jagged edges.

And don’t even think about opening the oven door while they are baking. These are some dense muffins and they need a full 25 minutes of uninterrupted cooking time.

Once cooled, keep covered for a couple days. After that I would recommend keeping them refrigerated. You could even wrap them up individually and pop then in the freezer for a delicious and hearty make-ahead breakfast treat that’s ready to go when you are. Just heat them up in the oven or microwave and enjoy! Yum!

Other recipes like this:

• Honey Cinnamon Muffins
• Cranberry Almond Breakfast Bars
• Banana Bread Baked Oats
• Blueberry, Lemon and Almond Baked Oats