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    You are in: Home / Recipes / Sweet Potato Oatmeal Muffins Recipe
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    Sweet Potato Oatmeal Muffins

    Sweet Potato Oatmeal Muffins. Photo by Annacia

    1/5 Photos of Sweet Potato Oatmeal Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Sonata's Note:

    These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it.

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    Ingredients:

    Serves: 12-16

    Yield:

    muffins

    Units: US | Metric

    For muffins

    For topping (optional)

    Directions:

    1. 1
      Beat sweet potatoes, milk and egg until smooth; add butter.
    2. 2
      Combine flour, oats, sugar, baking powder, spices and salt.
    3. 3
      Stir into sweet potato mixture just until blended.
    4. 4
      Divide batter evenly among paper-lined or greased muffin tins.
    5. 5
      Combine remaining ingredients and sprinkle on top, pressing tightly.
    6. 6
      Bake at 400F for 20-25 minutes.

    Ratings & Reviews:

    • on November 30, 2012

      55

      I used a whole can of sweet potatoes and substituted sunflower seeds for the walnuts. These muffins are fabulous!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2007

      55

      I'm so glad that I chose to make these. I made diabetic changes in the following way: The milk was fat free, the egg was only egg white, the butter became applesauce, the white sugar became Splenda and the brown was 1/2 the ask for amount of Splenda Brown, Even with all of that they are wonderful! moist and oh so flavorful. For the topping I just used Splenda and cinnamon with a few nuts. I will absolutely be making this recipe many times over. I made a 6 muffin amount and got 6 lovely regular sized muffins that are excellent.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 11, 2014

      Yum! In the interest of lowering cholesterol, I used canola oil instead of butter; next time might do applesauce if I have it on hand. I just stuck half a pecan on the batter in the muffin pan and sprinkled with cinnamon sugar for the topping. Turned out great. My husband, who hates sweet potato, ate one and said they were good before knowing what was in there (ha!).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Sweet Potato Oatmeal Muffins

    Serving Size: 1 (68 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 195.1
     
    Calories from Fat 58
    30%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.7 g
    18%
    Cholesterol 31.0 mg
    10%
    Sodium 241.4 mg
    10%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 2.3 g
    9%
    Sugars 12.5 g
    50%
    Protein 3.9 g
    7%

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