Go Back

Oatmeal Sweet Potato Muffins

Deliciously moist and nutritious Oatmeal Sweet Potato Muffins, perfect for breakfast or a snack, made with wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup mashed sweet potato Make sure to mash your sweet potatoes well for a smooth batter.
  • 2 pieces eggs
  • 1/2 cup milk Can substitute with non-dairy milk.
  • 1/4 cup honey or maple syrup Honey can be swapped for more maple syrup.
Optional Ingredients
  • 1/2 cup chopped nuts Add for crunch, optional.
  • 1/2 cup raisins or chocolate chips Add for sweetness, optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and gather all your ingredients.
  2. In a bowl, combine rolled oats, baking powder, cinnamon, and salt. Stir well.
  3. In another bowl, whisk together mashed sweet potato, eggs, milk, and honey or maple syrup.
  4. Gradually add the dry ingredients to the wet mixture, folding gently until just combined. If using, fold in nuts, raisins, or chocolate chips.
  5. Line a muffin tin with paper liners and fill each liner about two-thirds full with batter.
Baking
  1. Place the muffin tin in the oven and bake for approximately 20-25 minutes until a toothpick comes out clean.
  2. Once baked, cool for about 5 minutes in the tin before transferring to a wire rack to cool completely.

Notes

To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze individually for up to 3 months.