Yam, Oat & Cacao Nib Muffins

14 40 116
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 12
Yam, Oat & Cacao Nib Muffins
Health Rating
These muffins are great for breakfast, as a snack, or a little pick-me-up before any sort of physical exercise!


1 tbsp Flaxseed meal (ground) (mix with water to make flax egg)
3 tbsp Water (mix with flax to make flax egg)
1/2 cup Almond milk, unsweetened
1 tbsp Maple syrup (to taste)
1/2 cup cubes Yam (mashed)
1/2 cup Rolled oats, dry
1/2 cup Oat flour
1 dash Baking powder
1 dash Baking soda
1/2 tsp Cinnamon
1 dash Ginger, ground
1 dash Sea salt
1/4 cup Cacao nibs, raw (optional)
1/2 cup hulled Sunflower seeds (optional)


  1. Preheat oven to 400°F (204°C). Line the muffin tray with muffin liners, or grease the muffin tin with coconut oil.
  2. Make flax egg and set aside for 10 minutes.
  3. In a small mixing bowl, combine all wet ingredients (almond milk, maple syrup, mashed ya, flax egg) and set them aside.
  4. In a medium-sized mixing bowl, combine all dry ingredients except for seeds and nibs.
  5. Pour wet ingredients into dry ingredients. Do not overmix. Gently fold in the seeds and nibs.
  6. Evenly distribute batter into 12 muffin cups for smaller muffins or 6 cups for larger muffins.
  7. Bake for 30 minutes or until the tops are golden and a toothpick inserted in the middle of the muffin comes out clean.
  8. Allow muffins to cool on a cooling rack.
  9. Enjoy each muffin with a spread of coconut oil or almond butter!

Nutrition Facts

Per Portion

Calories 116
Calories from fat 60
Calories from saturated fat 17.2
Total Fat 6.7 g
Saturated Fat 1.9 g
Trans Fat 0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 1.5 g
Cholesterol 0
Sodium 92 mg
Potassium 145 mg
Total Carbohydrate 11.8 g
Dietary Fiber 2.8 g
Sugars 1.2 g
Protein 3.5 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.2
Vegetables 0.1

Energy sources