We can never have too many healthy muffin recipes, right? Well these sweet potato oat muffins are full of raw grated sweet potatoes (no pre-cooking necessary), warm spices, whole wheat flour, oats and nuts or chocolate chips… whatever you feel like!
They come together in one bowl, so clean up is easy and are sweetened with maple syrup, so they are perfect for anything from breakfast to dessert. If you love sweet potatoes then you’ll have to give these hearty, comforting muffins a try.
Let’s get started…
In a large bowl, combine a large egg with 1/2 cup of pure maple syrup, 1/2 cup of your favorite milk, 1/4 cup of neutral oil and 2 teaspoons of pure vanilla extract until smooth.
Add 1 2/3 cups of whole wheat flour, 1/2 cup of old fashioned oats, 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1/2 teaspoon of sea salt and mix until everything is mostly combined.
Fold in 1 1/2 cups of raw shredded sweet potato until the shred are evenly distributed and then you can add about 1/2 cup of chopped nuts, dried fruit or chocolate chips. I usually add something different each time I make them and so far my favorite combination is 1/4 cup of dried cranberries and 1/4 cup of mini chocolate chips.
Divide the batter between 12 lined cupcake cavities and feel free to toss a few more chocolate chips, nuts or some oats over the tops of each muffin to dress them up a little.
Bake the muffins in a 425 degree oven for 7 minutes and then reduce the ovens temperature to 350 degrees (leave the oven door closed so the ovens temperature reduces slowly) and set a new timer for 15 minutes.
The muffins are ready when a toothpick will come out of the center clean.
These muffins are amazing warm, but be sure to cool them completely before placing them into an airtight container to store at room temperature for up to 3 days or chill for up to a week.
These muffins are hearty, chewy and full of warm inviting flavors of sweet potato, oats and warm spices. They are just sweet enough to be perfect for anything from breakfast to dessert and with lots of healthy ingredients, they are a wonderful choice too.
Hearty Sweet Potato Oat Muffins
Ingredients
- 1 large egg
- 1/2 cup of your favorite milk
- 1/2 cup of pure maple syrup
- 1/4 cup of a neutral oil
- 2 teaspoons of pure vanilla extract
- 1 2/3 cups of whole wheat flour
- 1/2 cup of old fashioned oats
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of raw sweet potato, shredded
- 1/2 cup of nuts, dried fruit or chocolate chips
Instructions
- Preheat your oven to 425° and grease or line a 12 cup muffin tin
- In a large bowl, whisk a large egg with 1/2 cup of your favorite milk, 1/2 cup of pure maple syrup, 1/4 cup of neutral oil and 2 teaspoons of pure vanilla extract until fully combined
- Add 1 2/3 cups of whole wheat flour, 1/2 cup of old fashioned oats, a teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of cloves, a teaspoon of baking powder, a teaspoon of baking soda and 1/2 teaspoon of sea salt and mix until just combined
- Fold in 1 1/2 cups of shredded raw sweet potato and 1/2 cup of chopped nuts, dried fruit or chocolate chips until evenly distributed
- Divide the batter between the 12 lined muffin cavities
- Bake in a 425° oven for 7 minutes, reduce the ovens temperature to 350° (leave the oven door closed so the temperature reduces slowly) and set a new timer for 15 minutes (the muffins are done when a toothpick will come out of a muffin clean)
- Enjoy the muffins warm or at room temperature and store fully cooled leftovers in an airtight container
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