Oatmeal Sweet Potato Muffins

These healthy muffins are loaded with nutrients from sweet potatoes, oats, berries, and milled flaxseed. They're made with no flour and can be enjoyed as a breakfast or snack!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings muffins

Calories 139kcal

Author Lizzie Streit, MS, RDN

Ingredients

1.5 cups mashed sweet potato about 2 medium sweet potatoes; or sub canned sweet potato puree
2 eggs
2 tablespoons melted coconut oil measured after you melt it
3 tablespoons maple syrup
1 teaspoon vanilla extract
1.5 cups old fashioned oats ground into a flour or sub 1.25 cups oat flour, certified gluten free if needed
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup milled flaxseed
1 cup blueberries fresh or frozen

US Customary - Metric

Instructions

Tip: do this step up to a few days in advance to save time! Preheat the oven to 400 degrees F/204 degrees C. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a lined baking sheet. Bake on the center rack for 45 to 60 minutes or until cooked through. Slice open to cool, remove the flesh, and transfer to a mixing bowl.
Change the oven heat to 350 degrees F/177 degrees C. Generously grease a muffin tray, or better yet use a silicone muffin tray if you have one, and set aside.
Mash the sweet potato flesh in the bowl, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla.
Use a high-powered blender or food processor to grind the oats into a flour (or sub store-bought oat flour). Transfer to another bowl, and mix in the rest of the dry ingredients (baking soda, cinnamon, salt, milled flaxseed). Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in the blueberries.
Transfer the batter to the muffin tray. Fill each cavity as close to the top as possible (they will not rise that much).
Bake for 20 to 23 minutes until a toothpick inserted in the center of a muffin comes out clean. Enjoy!
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Notes

Measure the coconut oil after you melt it so that you do not add too much.
Store the muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. To freeze, let them cool completely before transferring to a freezer bag or container. Seal tightly and store for up to 3 months. Consider wrapping each one in plastic wrap or wax or parchment paper to prevent freezer burn.
Prep the sweet potatoes up to 2 days in advance, and keep the flesh in an airtight container in the fridge, to save a ton of time.

Nutrition