Description
These Oatmeal Sweet Potato Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Made with whole wheat flour, rolled oats, and naturally sweetened with pure maple syrup and mashed sweet potatoes, they offer a moist and tender crumb with a subtle cinnamon flavor. Topped with extra oats for a delightful texture, these muffins are easy to prepare and baked to perfection for a nutritious and satisfying bite.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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 vanilla paste
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 12-cup muffin pan with butter or cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, cinnamon, baking soda, and sea salt until well combined. Set aside.
- Combine Wet Ingredients: In another large bowl, whisk the mashed sweet potatoes, pure maple syrup, melted coconut oil, milk, eggs, and vanilla paste together until the mixture is completely uniform and smooth.
- Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and gently stir until just combined. Be careful not to over-mix to ensure tender muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Optionally, sprinkle additional rolled oats over the tops for extra texture.
- Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Cool Muffins: Allow the muffins to cool in the pan for about 10 minutes. Then, carefully loosen them with a butter knife around the edges if needed and transfer to a wire rack to cool completely before serving.
Notes
- Do not over-mix the batter to maintain a tender texture and avoid dense muffins.
- Using pure maple syrup provides natural sweetness and moisture; honey can be a substitute but may alter flavor slightly.
- Mash the sweet potatoes well to ensure smooth consistency throughout the batter.
- For a dairy-free option, substitute the milk with almond or oat milk.
- These muffins keep well at room temperature in an airtight container for 2-3 days or can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
