Description
These Mini Sweet Potato Muffins are a delightful, wholesome treat perfect for breakfast or a snack. Packed with the natural sweetness and nutrients of sweet potatoes, combined with the heartiness of oats and warm cinnamon, these bite-sized muffins are moist, flavorful, and easy to make. Whether you’re looking for a nutritious snack or a quick breakfast option, these muffins offer a tasty and satisfying solution.
Ingredients
Dry Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs, whisked
- 1 cup sweet potato puree
- 1/2 cup milk (any type works)
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, old fashioned oats, brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk the eggs, sweet potato puree, milk, canola or vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Slowly add the wet ingredients into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the batter light and fluffy.
- Fill Muffin Tins: Grease a mini muffin tin or line with mini muffin liners. Spoon approximately 1 tablespoon of batter into each mini muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use canned or homemade sweet potato puree; ensure it is smooth for best texture.
- Milk can be dairy or a plant-based alternative like almond or oat milk.
- Greasing the muffin tin helps prevent sticking; alternatively, use muffin liners.
- Do not overmix batter to keep muffins tender and moist.
- Mini muffins bake faster than regular size; adjust baking time accordingly if using a standard muffin pan.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 18 mg
