Spiced sweet potato & cinnamon breakfast buns (fat-free)

I’ve been getting into the fall mood lately. I’ve picked pumpkins and pine cones and consumed cinnamon spiced treats whenever I can! These are no exception! Made with freshly picked pears, sweet potatoes and spicy cinnamon, and topped off with a zesty orange and clove glaze, these breakfast muffins are such a treat. And with no added fat, you can feel great about indulging.

Pre-heat oven to 350 degrees F. Yields approximately 6 large muffins or 9 small muffins.

Dry Ingredients: 

  • 1 cup of whole wheat flour
  • 1 cup of almond meal
  • 3/4 of a cup of granulated sugar
  • 1 tsp of baking powder
  • 1 tsp of cinnamon
  • 1/4 of a cup of dried cranberries
  • 1 pear, cubed and softened*
  • 1 tsp of baking powder
  • A pinch of salt

Wet Ingredients:

  • 1 cup of cooked, mashed sweet potato
  • 2 eggs, beaten

Orange and clove glaze:

  • Zest and juice of 1 orange
  • 2 tbsp of honey
  • Large pinch of ground cloves

*To soften pear, simply cut into small pieces and add to a pan with a splash of water. Rapidly cook until pear feels softer. It will cook through in the oven more, but I was using particularly hard pears.

Combine all of the dry ingredients in a bowl. Combine all of the wet ingredients in a separate bowl, then mix into the dry ingredients.

Grease a large-sized muffin tray (or smaller if you would pre fare mini muffins). Add 1.5 table-spoons of mixture to each muffin. Bake for 30-35 minutes (20-25 if using smaller muffin tray) or until golden brown. A skewer should come out clean. Allow to cool. Once cooled push a skewer into each muffin 5 or six times, making small holes in the surface. This will be where the glaze drips in. Heat the glaze ingredients in a small pan and rapidly boil for about a minute. The syrup should seem a little thicker. Spoon onto each muffin. Yum!


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