Sweet Potato Muffins

These sweet potato muffins are moist, fluffy, and secretly healthy! Made in just one bowl, these muffins have no flour, oil, or eggs in them.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings Muffins

Calories 135kcal

Author Arman Liew

Ingredients

2 cups rolled oats oats ground into a flour
1/2 cup sugar I used coconut sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 pinch salt
1 cup mashed sweet potato
1 cup milk
1 large egg or any egg substitute
1 teaspoon vanilla extract
6 tablespoons almond butter See post for substitutions

Instructions

Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
Evenly distribute the batter amongst the 12-muffin tin until almost full. Top with extra cinnamon and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.

Video

Notes

TO STORE: Muffins can be kept at room temperature, provided they are to be enjoyed within 3 days. To keep sweet potato muffins fresh, store them in a sealed container and keep in the fridge. They will keep fresh for 7 days.

TO FREEZE: Sweet potato muffins are freezer friendly and can be stored in the freezer. Place muffins in a ziplock bag. They will keep fresh for up to 6 months.

Nutrition