Several years ago, my family discovered sweet potato casserole as a Thanksgiving dish. It is rich and sweet, spiced with cinnamon, and topped with a heavenly walnut streusel. I look forward to it every year.
But the sweet potato is too delicious and packed with nutrition to be reserved just for holidays.
I have been on a muffin baking spree, so I experimented to bring my family (and now, you!) these scrumptious sweet potato and oat muffins. These muffins are delicious and fairly healthy. The crusted dome gives way to a moist interior. There are no butters or oils. The primary ingredients are mashed sweet potatoes and oats.
It took me a couple tries to get the texture right, but now I think it tastes AND feels like a hearty autumn muffin should. I love that my kids (and me, for that matter) are getting some nutrition when they eat these. Now if I could only get them to eat veggies at dinner…
Sweet Potato and Oat Muffins (makes 12 standard sized muffins)
- 1 1/2 c. instant oats
- 1/2 c. whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 TBSP instant vanilla pudding powder
- 1/2 tsp salt
- 1 c. cooked and mashed sweet potatoes (about the yield of 2 medium or 1 large potato)
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp vanilla, optional
- Preheat the oven to 375 degrees. Line or grease a standard muffin pan.
- In a food processor, blend the oats until they resemble a rough flour. (It makes about 1 1/4 cups of this homemade oat flour.)
- Pour the oat flour into a medium bowl, and add all other dry ingredients. Mix well.
- In a medium mixing bowl, whisk together the mashed sweet potato, eggs, and sugar. Whisk well (1-2 minutes).
- If desired, whisk the vanilla into the sweet potato mixture.
- Stir the dry ingredients into the wet mixture just until combined.
- Fill muffin cups 2/3 full and bake for 14-18 minutes.
- Testing skewers (or a trusty butter knife) should come out with a few moist crumbs clinging to it. If it’s not liquid goo, the muffins are done. 🙂
*For the mashed potatoes, cook them however you like (baked, microwaved, boiled, etc.) I like to bake my sweet potatoes in the oven.
*The second time I made these, I was out of brown sugar. I substituted 1/2 cup white granulated sugar and 1 TBSP molasses. They still came out excellent.
*These muffins are sweet. If you have a sweet tooth, make them as is. If you like your sweets toned down a bit, try it with just 1/3 cup brown sugar.
*Vanilla pudding powder is quickly becoming a favorite “moist maker” of mine for baked goods. To use up leftover powder, sprinkle it over a fruit salad or blend it into smoothies. (And you can always make another batch of muffins! Try my Chocolate Banana Oatmeal Muffin recipe HERE.)
Do you have any other great sweet potato creations?
*If you liked this post, check out my other scrumptious creations on this page:The Goal is Scrumptious.