Description
Fluffy and moist sweet potato muffins packed with flavor and nutrition, perfect for any occasion.
Ingredients
Scale
- 1 cup mashed cooked sweet potato
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Instructions
- Prepare the sweet potato by boiling until fork-tender and mashing until smooth. Let cool.
- Mix wet ingredients: In a bowl, whisk together the eggs, vegetable oil, vanilla extract, and milk with the mashed sweet potato.
- Combine dry ingredients in another bowl: Oats, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet and dry ingredients together until just combined, being careful not to overmix.
- Let the batter rest for 5-10 minutes.
- Preheat oven to 350°F (175°C) and grease or line a muffin tin.
- Fill muffin cups 3/4 full with batter.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg