Healthy Sweet Potato Muffins
Soft, moist, and naturally sweetened muffins made with nutritious sweet potatoes and oat flour!
Equipment
- Muffin Tin
- Blender
- Mixing Bowls:
Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1/2 cup coconut oil
- 2 large eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups homemade oat flour measured after grinding oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chocolate chips or chopped pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners, lightly spraying with nonstick spray.
- Grind rolled oats in a blender to make oat flour, measuring 2 cups after blending.
- In a large bowl, combine mashed sweet potato, coconut oil, eggs, maple syrup, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix oat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If desired, fold in optional chocolate chips or chopped pecans.
- Pour the batter into the prepared muffin tin and bake for about 22 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.