Sweet Potato Oatmeal Muffin Cups
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
10 muffins
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Calories
219 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Sweet Potato Oatmeal Muffin Cups
Description
This recipe uses cooked, mashed sweet potato combined with almond butter, eggs, milk, pure maple syrup, and vanilla extract as the wet base. Quick oats, sea salt, cinnamon, and optional ground ginger form the dry ingredients. Mixing these creates a thick batter, to which chocolate chips may be added. The batter is portioned into muffin cups and baked at 350°F for 20 to 25 minutes until a clean toothpick test indicates doneness.
The muffins deliver a moist texture from the sweet potato and almond butter, with warmth from cinnamon and ginger. The oats provide body and chewiness. Baking in muffin cups yields individual servings convenient for meal prepping or on-the-go eating.
Leftover muffins keep well refrigerated and can also be frozen for longer storage. Their dairy-free composition and inclusion of almond butter make them adaptable for various dietary preferences.
Chocolate chips add optional sweetness; omit or substitute as desired.
Ingredients
- 1 cup sweet potato 1 large potato, mashed
- ½ cup almond butter unsweetened
- 2 egg
- ½ cup milk of choice
- ¼ cup pure maple syrup
- 1 tsp vanilla extract pure
- 2 cups quick oats
- ½ tsp salt sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger optional
- ½ to 1 cup chocolate chips optional
Instructions
- Cook the sweet potato using your preferred cooking method.
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. If you don't have muffin liners, spray the holes with cooking spray or grease them with coconut oil.
- Once the sweet potato is cool enough to handle, mash it and measure out 1 cup.
- Transfer the mashed sweet potato to a large bowl along with the almond butter, eggs, milk, pure maple syrup, and vanilla extract (the wet ingredients). Mix well until everything is combined.
- Add the coats, sea salt, ground cinnamon, and ground ginger to the mixing bowl (the dry ingredients) and mix well until a thick mixture forms. If desired, mix in chocolate chips.
- Pour the sweet potato oatmeal mixture into the muffin cups, filling them most of the way up.
- Bake on the center rack of the preheated oven for 20-25 minutes, or until the muffins test clean.
- A great way of testing whether or not baked goods are cooked through is by testing the internal temperature with a digital thermometer. To do so, insert a meat thermometer into the center of a muffin and wait until the numbers stop moving. The muffins are fully baked if they are 190 degrees or higher, and the ideal temperature is between 190 and 210 degrees Fahrenheit.
- Allow the muffins to cool to room temperature before attempting to peel one to eat. If you try peeling off the muffin papers when the muffins are still warm, you’ll lose much of the muffin to the liner.
Notes
- Store leftover muffin cups in an airtight container in the refrigerator for up to 1 week.
- Freeze muffins in a ziplock bag for up to 3 months for extended storage.
- Nutrition information provided assumes muffins without chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 219kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 177mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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