Sweet Potato Muffins

These sweet potato muffins use wholesome and healthy ingredients and are super moist and fluffy. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 135kcal

Author Arman Liew

Ingredients

2 cups rolled oats oats ground into a flour
1/2 cup coconut sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup mashed sweet potato * See notes
1 cup milk
1 large egg
1 teaspoon vanilla extract
6 tablespoons almond butter

Instructions

Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
In a food processor or blender, add the oats, coconut sugar, baking powder, nutmeg, cinnamon, salt, cooked sweet potato, milk, egg, vanilla, and almond butter. 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

Sweet potato hack: For quick cooked sweet potatoes, make my air fryer baked sweet potato or microwave sweet potato.
Leftovers: Keep at room temperature for 3 days or in the fridge for 7 days. You can also freeze them for up to 6 months.

Nutrition