Ingredients
- Cooking oil for coating the muffin tin
- 1 small sweet potato peeled and spiralized using the 3mm blade (about 150 grams sweet potato, or 2 packed cups once spiralized)
- 2 strips hickory-smoked bacon cooked and crumbled
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 4 whole eggs
- 2 egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- Pinch of salt
- 2 tablespoons almonds finely chopped
Instructions
- Preheat your oven to 350°F and generously grease 6 cavities of a muffin tin with oil. These can stick quite easily, so make sure you give them good coating.
- Divide the spiralized sweet potato between the 6 prepared muffin cavities, using about ⅓ packed cup per cavity. They will be pretty full, which is what you want.
- Divide the crumbled bacon evenly between each cavity, sprinkling on top of the potatoes and pushing the potato noodles around so that the bacon pieces get mixed in and aren't clumped on top.
- In a large microwave-safe bowl, melt the almond butter in the microwave until smooth, about 30-60 seconds. Add the maple syrup, eggs, egg whites, vanilla, cinnamon, and a pinch of salt. Whisk until well combined. You may have some small clumps of cinnamon, which is totally fine.
- Divide the the egg mixture between the cavities, wiggling the pan around as you fill with the egg mixture so that the eggs fill all the spaces between the sweet potato.
- Sprinkle the chopped almonds on top of the muffins and gently press down on each muffin with a spoon so that the potatoes and almonds sink into the egg mixture.
- Bake until the muffins rise (they will rise a lot) and feel very set, about 30 minutes.
- Cool to room temperature in the pan, and then transfer to a wire rack to finish cooling completely.