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.
- 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
- 2 tbs. oatmeal
- 2 tbs pecans chopped
- 2 tbs light brown sugar
- pinch of salt
- 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.