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Sweet Potato Muffins Recipe

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4.3 from 14 reviews

These Sweet Potato Muffins are a wholesome and delicious treat combining the natural sweetness of mashed sweet potatoes with warm spices like cinnamon and nutmeg. Made with rolled oats ground into flour and almond butter, these muffins offer a moist texture and a healthy boost, perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 2 cups rolled oats (ground into flour)
  • 1/2 cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup mashed sweet potato (cooked and mashed)
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons almond butter

Instructions

  1. Preheat the oven and prepare tins: Preheat your oven to 350°F (175°C) and line 10-12 muffin tins with paper liners or patty pans. Set them aside while you prepare the batter.
  2. Blend the batter: In a food processor or blender, add the ground oats, coconut sugar, baking powder, nutmeg, cinnamon, salt, mashed sweet potato, milk, egg, vanilla extract, and almond butter. Blend everything until a smooth, consistent batter forms. If the batter is too thick, add a little extra milk gradually to reach the right consistency.
  3. Fill muffin tins and bake: Evenly distribute the batter among the 12 prepared muffin tins, filling each almost to the top. Sprinkle some extra cinnamon on top of each muffin for added flavor. Place the tins in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Cool the muffins: Remove the muffins from the oven and allow them to rest in the tin for about 10 minutes. Then transfer the muffins to a wire rack or clean dry surface to cool completely before serving.

Notes

  • Use cooked and cooled sweet potatoes for best texture and sweetness.
  • Make sure to grind rolled oats into fine flour for a better muffin consistency.
  • If you prefer, substitute almond butter with peanut butter or any other nut butter.
  • For vegan option, substitute egg with a flax or chia egg and use plant-based milk.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipeplenty.com/sweet-potato-muffins-recipe/