Sweet Potato Oatmeal Muffin Cups Recipe

A cup of sweet potato muesli that does not contain any flour and is produced with just 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


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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 halfway with sweet potato oatmeal.The centre rack of the preheated oven should yield clean muffins after 20–25 minutes.  

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Baking temperatures are best checked with digital thermometers. Insert a meat thermometer into a muffin middle 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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