Sweet Potato Oat Muffins

Oatmeal is a go-to breakfast for myself and the toddler.  I love to add different fruits, nuts and seeds for variety.  But even with all the toppings, a bowl of oatmeal can get boring!  I recently wanted a really good bowl of oatmeal but didn’t have any of my favorite toppings.  Then I had an idea!  I had some sweet potatoes already baked in the fridge so I warmed half of one with milk, mashed it up well and added it to my oatmeal.  It was such a creamy bowl of goodness.  Then I thought how wonderful it would be to bake those same flavors together for a grab and go breakfast.  And the sweet potato oat muffin was born!  I’m all about having a tasty, ready to go breakfast in the fridge.  These breakfast treats are super quick, super easy and super delicious.


What You’ll Need:

2 small to medium sweet potatoes, baked

1 ½ cups coconut milk

1 ½ tablespoons melted coconut oil or vegan butter

2 tablespoons ground chia seeds

1 teaspoon vanilla

2 cups rolled oats

1 teaspoon baking powder

2 teaspoons of cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/3 cup crushed raw walnuts or pecans

1/3 cup maple syrup

What You’ll Do

  1. Preheat your oven to 350F.
  2. Grease a muffin tin and set aside.
  3. Remove the skin from the baked sweet potatoes.
  4. Combine the sweet potatoes, coconut milk, coconut oil, chia seeds and vanilla in a blender or mixer and mix until smooth and creamy.
  5. In a large bowl combine the oats, baking powder, cinnamon, ginger, nutmeg and salt.
  6. Add the wet ingredients to the dry ingredients and mix until just combined.
  7. Stir in the maple syrup.
  8. Fold in the nuts.
  9. Spoon the mixture into the muffin tin, filling the cups all the way.
  10. Bake until oats have browned and muffins are beginning to firm – about 25 minutes.
  11. Remove from oven and cool for about 10 minutes.
  12. Enjoy warm or cool completely and store in fridge.

Note: The ingredients listed will yield a semi-sweet muffin.  If you want the muffin to be more reminiscent of sweet potato pie, try replacing the maple syrup with ½ – 1 cup of brown sugar and increasing the milk to 2 cups.  Blend the sugar with the wet ingredients to be sure it is incorporated well.  This will make the muffins sweeter.

 

Did you make this recipe?  Tag @maternallyspeaking on Instagram!

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