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Mini Sweet Potato Muffins

5 from 2 votes
Print Recipe
Author: Catherine McCord
Prep Time 1 minute
Cook Time 15 minutes
Total Time 1 hour 55 minutes

Ingredients  

  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, whisked
  • 1 cup sweet potato puree
  • 1/2 cup milk (any type works)
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350 F.
  • Place the first 7 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
  • Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.
  • * To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.
  • ** You can place muffins in labeled freezer bags and freeze for up to 3 months.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Sodium: 85mg | Fiber: 1g | Sugar: 3g
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