Description
Oatmeal Sweet Potato Muffins are delicious, fluffy, and moist. They're a great way to add veggies and whole grains to your breakfast.
Ingredients
Scale
- 1 3/4 cup whole wheat flour
- 1/2 cup old fashioned rolled oats, plus more for topping
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup mashed sweet potatoes
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil, melted
- 1/3 cup milk
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F. Grease a 12 cup muffin pan with butter or cooking spray.
- In a large bowl, whisk together the flour, oats, cinnamon, baking soda, and sea salt. Set aside.
- In another large bowl, whisk together the mashed sweet potatoes, maple syrup, coconut oil, milk, eggs, and vanilla extract until completely combined.
- Mix the dry ingredients into the wet ingredients until just combined. Do not over-mix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle some oats over the tops (optional). Bake for 22-25 minutes, or until an inserted toothpick comes out with only a few crumbs.
- Allow them to cool for 10 minutes before transferring to a wire rack to cool completely. You may need to run a butter knife along the edges of the muffin cups to loosen the muffins.
Notes
Once completely cooled, store muffins in an air tight container for up to 3 days at room temperature. You could also refrigerate them for up to 5 days, or freeze them in a ziplock bag for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10 g
- Sodium: 194 mg
- Fat: 7.3 g
- Saturated Fat: 5.4 g
- Carbohydrates: 29.6 g
- Fiber: 3.1 g
- Protein: 4.5 g
- Cholesterol: 31.3 mg