Sweet Potato Oatmeal Muffin Cups Recipe

A cup of sweet potato oats that does not contain any flour and is produced with only healthy ingredients. Quick and simple, making it ideal for dinner preparation!

– 1 cup mashed sweet potato, 1 large potato – ▢½ cup unsweetened almond butter – ▢2 egg – ▢½ cup milk of choice – ▢¼ cup pure maple syrup – ▢1 tsp pure vanilla extract – ▢2 cups quick oats – ▢½ tsp sea salt – ▢1 tsp ground cinnamon – ▢1 tsp ground ginger, optional – ▢½ to 1 cup chocolate chips, optional


Use your chosen technique to cook sweet potatoes. Place paper liners in a muffin tray and preheat the oven to 350°F.

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Use cooking spray or coconut oil to butter muffin holes without liners. Mash and measure 1 cup of sweet potato after it cools.

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Wet ingredients: mashed sweet potato, almond butter, eggs, milk, pure maple syrup, and vanilla essence in a big bowl. Mix well to mix.

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Add the coats, sea salt, ground cinnamon, and ground ginger to the dry ingredients bowl and mix well until thick. Add chocolate chips if desired.

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Fill muffin cups with sweet potato oatmeal mixture at least halfway. The muffins should test clean after 20–25 minutes on the center rack of the preheated oven.

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Digital thermometers are ideal for checking baked foods' interior temperatures. Put a meat thermometer in the center of a muffin and wait until the numbers stop moving. 

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The muffins are fully baked at 190 degrees or above, and the optimal temperature is 190–210 degrees.

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When muffins are room temperature, peel and eat. Peeling muffin papers when they're warm wastes a lot of muffin.

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