Sweet Potato Oatmeal Muffin Cups Recipe

Sweet Potato Oatmeal Muffin Cups Recipe : These homemade oatmeal sweet potato muffins are so simple to make—you don’t even need a mixer—you just need to whisk the dry ingredients and wet ingredients together, then combine them and bake.

If you’re looking for more muffin recipes, try these Cherry Chocolate Chip Muffins or these Zucchini Muffins. If you love sweet potatoes, you’re going to love these healthy muffins, which are made with mashed sweet potatoes, whole wheat flour, and rolled oats. They’re naturally sweetened with maple syrup (or honey).

Sweet Potato Oatmeal Muffin Cups Recipe

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Ingredients

• 1 ¾ cup whole wheat flour
• ½ cup old fashioned rolled oats, plus more for topping
• 1 ½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1 cup mashed sweet potatoes
• ½ cup pure maple syrup
• ⅓ cup coconut oil, melted
• ⅓ cup milk
• 2 large eggs
• ½ teaspoon pure vanilla extract

 

Instructions

• Set oven temperature to 325°F. A 12-cup muffin pan should be greased with cooking spray or butter.
• Mix the flour, oats, baking soda, cinnamon, and sea salt in a big bowl. Put aside.
• Mashed sweet potatoes, maple syrup, coconut oil, milk, eggs, and vanilla extract should all be thoroughly mixed together in a separate big basin.

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• Blend the dry components with the wet ones until they are well blended. Avoid over-mixing.
• Evenly distribute the batter into each muffin cup, filling each to about ⅔ full. Optionally, top with a sprinkle of oats. Bake for twenty to twenty-five minutes, or until a toothpick inserted into the center comes out mostly clean.

 

• After ten minutes of cooling, move them to a wire rack to finish cooling. To loosen the muffins, you might need to run a butter knife down the rims of the muffin cups.

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

 

Notes:

• Muffins can be kept at room temperature for up to three days in an airtight container once they have totally cooled. They can also be frozen in a ziplock bag for up to three months, or they can be refrigerated for up to five days.
• Nutritional values are simply estimates (per serving).

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FAQS And Tips 

How to Store Sweet Potato Muffins

• Muffins can be kept at room temperature for up to three days in an airtight container once they have totally cooled. They can also be frozen in a ziplock bag for up to three months, or they can be refrigerated for up to five days.

Changes

• Include your preferred mix-ins. Stir in the chocolate chips, raisins, dried cranberries, or blueberries. Combine the wet and dry ingredients and mix well.
• Add a handful of nuts and stir. After combining the wet and dry ingredients, fold in your favorite kind of nut, such as chopped pecans or walnuts.
• Make them without dairy. Replace the milk with your preferred non-dairy milk. My preferred alternative for baking is oat milk.

Serving Suggestions

• Oatmeal Sweet Potato Muffins are great served for breakfast, snack, or even a holiday side dish. They’re a great side for a fall or winter salad. Serve them with a pat of butter or smear of your favorite nut butter, like almond butter or peanut butter.