Hearty Sweet Potato Oat Muffins
Chewy, perfectly sweet muffins filled with shredded sweet potatoes, warm spices, whole wheat flour and oats.
Servings: 12
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