Mornings in my house are chaos—and not the cute kind. Between trying to wrangle two kids, get everyone out the door, and keep myself fueled for training runs (hello, half marathon on March 2nd), breakfast needs to be fast, nutritious, and something my kids will actually eat. Add to that, Stevie’s about to join Nola at school, so I’ve got one shot at making mornings run like a well-oiled machine.

Enter these Sweet Potato & Oat Breakfast Muffins with Pecan Crumble: they’re the kind of breakfast that keeps me going for miles while doubling as a kid-approved snack. They’re naturally sweet, hearty, and feel indulgent thanks to a crunchy pecan crumble. Plus, they’re leftover-friendly. Got candied yams hiding in the freezer since Thanksgiving? Bust them out! No leftovers? No problem—canned sweet potatoes from the grocery store work just as well. Many of the ingredients can be easily swapped, too. Want to use pumpkin purée instead? Go for it. Trying to keep things healthier? Coconut oil makes a great stand-in for butter. It’s your world; make these muffins work for you!

Tools You’ll Need

• Muffin Tin: Standard size, for 12 muffins.
• Mixing Bowls: One large and one medium for batter and crumble.
• Whisk and Spatula: For mixing wet and dry ingredients.
• Measuring Cups and Spoons: To ensure accuracy.
• Paper Liners or Coconut Oil: For greasing the muffin tin.
• Oven Mitts: Safety first!

Why This Recipe Works

• Simple Ingredients: A quick, no-fuss recipe with common pantry staples.
• Use Up Leftovers: A genius way to repurpose leftover sweet potatoes.
• Perfect for Meal Prep: Make a batch and enjoy breakfast all week long.
• Versatility: Easily swap ingredients like pumpkin purée or coconut oil to suit your preferences.

Pro Tips

1. Use an Ice Cream Scooper: For evenly sized muffins, use an ice cream scooper to portion out the batter. Spray the scoop with nonstick cooking spray beforehand to prevent sticking and make the process smoother.

FAQs

Can I use canned sweet potatoes? Yes! Just make sure to drain them well and mash them until smooth.

Can I use something other than sweet potatoes? Absolutely. Pumpkin purée works beautifully, and even butternut squash purée can make a tasty alternative. The recipe is flexible, so feel free to experiment!

What can I use instead of maple syrup? You can substitute honey or agave syrup. If using granulated sugar, add 1/4 cup more liquid (like milk) to balance the batter.

Can I make these gluten-free? Absolutely. Swap the flour with a 1:1 gluten-free baking blend and use certified gluten-free oats.

How do I store these muffins? Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds to enjoy warm.

Can I skip the pecan crumble? Sure, but you’ll miss that satisfying crunch! You can also replace it with a sprinkle of raw sugar or extra oats if nuts aren’t your thing.

These Sweet Potato & Oat Breakfast Muffins with Pecan Crumble are a delicious way to start your day. Whether you’re running out the door, fueling up for a long run, or wrangling little ones at breakfast, these muffins strike the perfect balance between healthy and satisfying. Give them a try and let me know how you customize yours!