Sweet Potato Oatmeal Muffins

Submitted by Sonata

"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."

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 36 muffins
• Serves: 12-16

ingredients

• For muffins

• 1 cup mashed sweet potatoes
• 1 cup milk
• 1 egg, beaten
• 1⁄4 cup butter, melted
• 3⁄4 cup all-purpose flour
• 3⁄4 cup whole wheat flour
• 1⁄2 cup quick oats
• 1⁄4 cup white sugar
• 1⁄4 cup light brown sugar
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon salt

• For topping (optional)

• 2 tablespoons light brown sugar
• 2 tablespoons chopped walnuts (optional)
• 1 tablespoon whole wheat flour
• 1 tablespoon butter
• 1⁄4 teaspoon cinnamon

directions

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

Reviews

[Lettuce Eat]

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

 

[Butterflie Girl]

My new favorite muffins!! Used applesauce instead of butter and had most moist muffins ever! I added dates and just sprinkled brown sugar and oatmeal on top.

 

[Annacia]

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.

 

[f_a_kamphuis]

Next time I bake these muffins I won't bake them for a full 20 minutes because they were quite dry. I think I will also use less flour, as the batter was too thick, or maybe more sweet potato/milk.

 

[Mignon Ariel K.]

Scrumptious! I've tried sweet potato muffins in the past, but it was a hassle to keep them from coming out gushy or too sweet. Oatmeal! Genius, indeed. Even with organic puree, moist, not gushy. I didn't make the topping. Didn't need it.