Maple Oatmeal Sweet Potato Muffins Recipe

Name: Maple Oatmeal Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-3/4 cup Whole Wheat Pastry Flour; 1/2 cups Rolled Oats; 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1 teaspoon Sea Salt; 1 cup Sweet Potato Puree; 2/3 cups Coconut Sugar; 1/3 cups Coconut Oil; 1/4 cups Applesauce; 2 Tablespoons Maple Syrup; 2 whole Eggs, Room Temperature; 1 teaspoon Vanilla Extract; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Maple Extract; FOR THE CRUMB TOPPING:; 3 Tablespoons White Whole Wheat Flour; 2 Tablespoons Coconut Sugar; 2 Tablespoons Coconut Oil; 1 Tablespoon Rolled Oats; 1/2 teaspoons Sea Salt

Servings: persons

FOR THE MUFFINS:
1-3/4 cup Whole Wheat Pastry Flour
1/2 cups Rolled Oats
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Sea Salt
1 cup Sweet Potato Puree
2/3 cups Coconut Sugar
1/3 cups Coconut Oil
1/4 cups Applesauce
2 Tablespoons Maple Syrup
2 whole Eggs, Room Temperature
1 teaspoon Vanilla Extract
1 teaspoon Apple Cider Vinegar
1 teaspoon Maple Extract
FOR THE CRUMB TOPPING:
3 Tablespoons White Whole Wheat Flour
2 Tablespoons Coconut Sugar
2 Tablespoons Coconut Oil
1 Tablespoon Rolled Oats
1/2 teaspoons Sea Salt

1
Preheat oven to 375u00b0F and line a muffin tin with parchment paper.
2
In a large mixing bowl, stir dry ingredients. Set aside.
3
In a medium-size bowl, whisk wet ingredients. Pour the wet into the dry and mix until just combined, when no clumps of flour remain. Do not over-mix-doing so will make for tougher muffins. Set aside to rest while you prepare the crumb topping.
4
Combine ingredients for the crumb topping in a small bowl. Scoop batter into muffin tins, filling each to the very top. Sprinkle 1 to 2 tablespoons of the crumb topping over each tin and bake at 375u00b0F for 5 minutes. Reduce oven temperature 350u00b0F and bake for an additional 15 minutes. Check for doneness by sticking a toothpick in the center of a couple of the muffins-if it comes out clean, the muffins are done baking. Allow them to cool. If it's not clean, bake for an additional 2 minutes, or as needed, until done.
5
Serve immediately with butter, yogurt, nut butter, or other desired toppings. Store leftovers in an airtight container in the fridge for 1-2 weeks. Enjoy!
6
Note: Though I highly recommend maple extract, if you don't have or can't find it, you can use vanilla or almond extract.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-3/4 cup Whole Wheat Pastry Flour, 1/2 cups Rolled Oats, 1 Tablespoon Pumpkin Pie Spice, and more.

Yes, Maple Oatmeal Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Oatmeal Sweet Potato Muffins

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