Description
These Healthy Sweet Potato Muffins are a nutritious and delicious treat, combining the natural sweetness of mashed sweet potatoes with wholesome oat flour and warm cinnamon. Perfect for a breakfast snack or a healthy dessert, they are moist, flavorful, and easy to make with simple, natural ingredients.
Ingredients
Main Ingredients
- 1 cup mashed sweet potato (cooked by either roasting or steaming, then cooled)
- 1/2 cup coconut oil
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups homemade oat flour (made by grinding oats in a blender)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Optional Add-ins
- About 1 cup chocolate chips
- About 1 cup chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners and spraying lightly with nonstick spray to prevent sticking.
- Prepare oat flour: Measure oats and grind them in a blender or food processor until they reach a fine flour-like consistency. Measure out 2 cups of this homemade oat flour for the recipe.
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, melted coconut oil, eggs, maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, stir together the oat flour, baking powder, baking soda, salt, and cinnamon ensuring an even distribution of leavening agents and spices.
- Mix wet and dry ingredients: Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender. If using, fold in chocolate chips and/or chopped pecans now.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake muffins: Bake in the preheated oven for approximately 22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy your healthy sweet potato muffins!
Notes
- You can roast or steam the sweet potatoes in advance; roasting will add a slightly deeper flavor.
- If you prefer, substitute other nut oils for coconut oil, but coconut oil keeps the texture moist and adds slight sweetness.
- For a vegan version, replace the eggs with flax eggs or another egg substitute.
- The muffins freeze well; store them in an airtight container in the freezer and thaw before serving.
- Optional mix-ins like chocolate chips or pecans add texture and flavor but can be omitted for a simpler muffin.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Bake
- Method: Baking
- Cuisine: American
