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Sweet Potato Oatmeal Muffin Cups
4.5 from 57 votes

Sweet Potato Oatmeal Muffin Cups

Sweet Potato Oatmeal Muffin Cups blend mashed sweet potato with almond butter, eggs, milk, maple syrup, vanilla, oats, and spices to create moist, flavorful muffins. Optional chocolate chips add sweetness. They bake into individual portions with a tender crumb and warm spice notes, suitable for breakfast or snacks.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10 muffins
Calories: 219 kcal
Course: Breakfast, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Cook the sweet potato using your preferred cooking method.
  2. 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.
  3. Once the sweet potato is cool enough to handle, mash it and measure out 1 cup.
  4. 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.
  5. 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.
  6. Pour the sweet potato oatmeal mixture into the muffin cups, filling them most of the way up.
  7. Bake on the center rack of the preheated oven for 20-25 minutes, or until the muffins test clean.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 10 muffins

Amount Per Serving

Calories 219

% 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.