Sweet Potato Mini Muffins
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
Instructions
- Preheat the oven to 375 F. Spray or line a mini muffin tin with paper liners.
- Mix the oats, flour, baking soda, baking powder, nutmeg, and cinnamon in a bowl. Stir to combine.
- Add the sweet potato puree, vegetable oil, milk, and egg to the same bowl, and stir until completely combined.
- Spoon the batter into the prepared mini muffin tin, filling each muffin to the top of the tin.
- Bake for 12-15 minutes, until toothpick comes out clean!
- 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.
- 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