To say my 5 year old daughter likes sweet potatoes would be the understatement of the year, thus I always have them on hand. This morning I felt like making some moist muffins in a fall flavor, this “Sweet Potato Pie” Oatmeal Muffins recipe was the result. I have been so pleased with the results of using ground oatmeal in my muffins, that it is sort of becoming standard for me.
These sweet potato oatmeal muffins have evaporated milk and several other ingredients found in sweet potato pie, hence the name. The muffins are super moist, even after a day or two.
"Sweet Potato Pie" Oatmeal Muffins
Prep Time
12 mins
Cook Time
24 mins
These Sweet Potato Oatmeal Muffins are incredibly moist and delicately sweet, with a flavor reminiscent of sweet potato pie.
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 177 kcal
Ingredients
- 1 cup oatmeal Old Fashioned
- 1/3 cup flour
- 1/3 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp. Kosher salt
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1 egg
- 1/4 cup oil I used canola
- 1/2 tsp vanilla
- 2/3 cup light brown sugar
- 1/2 cup evaporated milk I used fat free
- 1 cup grated raw sweet potato
Topping
- 2 tbs. oatmeal
- 2 tbs pecans chopped
- 2 tbs light brown sugar
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Put oatmeal in food processor and pulse until a flour-like consistency.
- Add flours, baking powder, baking soda, salt, ginger & cinnamon. Pulse to mix.
- In another bowl, beat egg. Then add vanilla, oil, brown sugar and evaporated milk, whisk to blend.
- Add the flour mixture, and mix well.
- Add the sweet potato and stir in, until evenly distributed.
- Spoon batter into baking cups, nearly full.
- In a small bowl mix the topping ingredients. Sprinkle generously on the muffins, you should have the right amount for about a dozen standard size muffins.
- Bake for 23-25 minutes.
Nutrition Facts
"Sweet Potato Pie" Oatmeal Muffins
Amount Per Serving
Calories 177 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 215mg9%
Potassium 168mg5%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 1620IU32%
Vitamin C 0.5mg1%
Calcium 69mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Olivia Rubin says
Seriously…can I invite you over
Robin says
Hmmmm – these sound interesting. I normall don’t buy sweet potatoes because none of us like them, but these actually sound pretty good.
Alison says
This looks super good!! I’m going to have to make it soon!
Kelly @ Texas Type A Mom says
I’ll take a sweet tater as long as they’re loaded with brown sugar – this sounds perfect!
Rhonda says
These muffins look healthy….and inviting…even great for breakfast! Going to bookmark this recipe. Thanks!
Mireille says
I a like your daughter and LOVE sweet potatoes. I use sweet potatoes in a lot of my desserts. – I use it in chocolate mousse even.
Melissa says
Just made these for lunch! They were a big hit all around! I used melted butter instead of oil which I do for all of our recipes that call for oil; sometimes that affects the recipe, but these turned out perfect on the first try!
Robin Gagnon says
I’m glad they came out well, and thank you for your input about the butter swap. I’m sure it will help someone in the future.
Joan Pugh says
I’m going to try a batch of these right now! Love sweet potato and often sub it for pumpkin. Thanks for your creation!