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Alex Kornswiet

Sweet Potato Mini Muffins

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 Mini Muffins
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

Mini Muffins
  • 1/2 cup oats I use Quaker Oats
  • 1/2 cup whole wheat flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/4 cup light brown sugar OR 1/4 cup apple sauce for more naturally added sugars
  • 4 oz container sweet potato puree or 1/2 cup mashed, cooked sweet potato
  • 4 1/2 tsp vegetable oil
  • 2 tablespoons milk I use 2% - use whole, 2%, almond, whatever you prefer
  • 1/2 egg to do this, scramble an egg in a bowl, and pour half into the batter
Brown Sugar Glaze (Optional)*
  • 1/2 cup brown sugar
  • 2 tablespoons butter

Method
 

  1. Preheat the oven to 375 F. Spray or line a mini muffin tin with paper liners.
  2. Mix the oats, flour, baking soda, baking powder, nutmeg, and cinnamon in a bowl. Stir to combine.
  3. Add the sweet potato puree, vegetable oil, milk, and egg to the same bowl, and stir until completely combined.
  4. Spoon the batter into the prepared mini muffin tin, filling each muffin to the top of the tin.
  5. Bake for 12-15 minutes, until toothpick comes out clean!
  6. OPTIONAL - Brown Sugar Glaze. Add brown sugar and butter to a microwavable bowl. Microwave for 30-45 seconds, until butter has melted. Stir until combined. Dip the top of each muffin into the glaze, and let set.
  7. Enjoy!

Notes

*This glaze is especially good if you opt for applesauce in the recipe instead of the sugar, as it adds a slight sweetness