Sweet Potato Muffins
I made some sweet potato muffins a while back, but never wrote down the recipe. I ended up making them while I was at home and left them in the freezer. My sister later told me that she really liked them and had been eating them. So recently, I decided to make her some more while I was home for the weekend. I really enjoy cooking and baking things for other people, especially when they like my healthy creations! Plus, my sister filled up my tank at the gas station for me in return. I just hate getting gas- especially when its cold outside.
For this recipe you will need:
2 medium sweet potatoes
2 cups oats- Certified GF if needed
1/2 cup nonfat vanilla greek yogurt
1/4 cup coconut oil
1/3 cup brown sugar
1/3 cup unsweetened almond milk
1 tbsp cinnamon
1 t. baking powder
1 t. baking soda
1 t. vanilla extract
optional: honey drizzle
Rinse the sweet potatoes and poke holes in them with a fork. Then microwave them for about 7-9 minutes (depending on your microwave). Then, slice them open longways and allow them to cool while starting on the rest of the ingredients. I put them in the freezer so they would cool faster. If you do not feel like waiting for the potatoes to cool, I recommend putting them in the fridge or freezer.
Next, add the rest of the ingredients into a food processor or high powered blender. You can best believe that I used my favorite kitchen appliance- the Ninja-to make these. Add the oats to the Ninja, along with the eggs, brown sugar, melted coconut oil, greek yogurt, cinnamon, almond milk, baking powder, baking soda, and vanilla extract to the container.
Then, blend it all together until smooth. Then, scoop out the inside of the cooled sweet potatoes and add them to the container. Blend it again until smooth. It is important that you use some sort of food processor to make these so that the oats blend into a flour consistency and the sweet potato is well incorporated. You could try using a regular mixer, but I am not sure how it would turn out.
After you have mixed the batter well, pour the batter into muffin tins. This batter makes 20-24 muffins. I drizzled the top of the muffins with honey before popping them into the oven. These cook at 350 degrees for 20-25 minutes.
These would be great for a quick breakfast, snack, or dessert. Heck, they would be great any time of day! You could crumble these up and top them on yogurt, spread some almond butter on top, or eat them plain.
I love to add vegetables into baked goods and other recipes to increase my veggie intake. What is your favorite veggie to incorporate into baked goods? I love adding zucchini to my oatmeal and spinach to my smoothies.