I love muffins, but muffins don’t love me.
That is why I came up with Sweet Potato Oatmeal Muffins to add some extra fiber, protein and nutrients to these 4-bite sized delights! These muffins are soft and chewy with the perfect sweet crunch from the crumble topping.
Ok truth….these Sweet Potato Oatmeal Muffins will disappear if you aren’t careful!
I have made muffins several times and every time they are gone in a matter of 2 days. With the sheer will and determination to hide this next batch from my husband so I could have them all to myself when it is baby-time, I was able to successfully bake and hide these bad boys in the back of our downstairs freezer. Honey, I hope you aren’t reading this.
Where and when these Sweet Potato Oatmeal Muffins come in handy!
I have been told that you need something like these muffins on-hand for nursing. They are packed full of nutrients, protein and fiber! These are great to have around no matter what as a quick pick-me-up or after school snack for the kiddos. Also, these are fabulous to have on hand at the office! Or make these for your friend who is pregnant and needs to hide in the back of her freezer so she can keep for herself.
- 1 1/4 cups old-fashioned oats (not quick cooking)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup vegetable oil
- 3/4 cups brown sugar
- 1 egg
- 1 cup mashed sweet potato (or canned pumpkin)
- 1/4 cup milk (I used 2% for this)
- 1/4 teaspoon vanilla
- 1/3 cups chopped walnuts
- 1/2 cups chocolate chips
- 1/4 cups flour
- 1/4 cups brown sugar lightly packed
- 1 teaspoon cinnamon
- 1/4 cups butter, chilled and diced into small cubes
- 1/4 cups old-fashioned rolled oats
- 1 tablespoons of walnuts
- Preheat oven to 400 degrees
- Combine oats, flour, baking powder, soda, salt, nutmeg, cloves and cinnamon in a large bowl
- In a separate bowl, combine oil, brown sugar, egg, mashed sweet potato, milk, and vanilla
- Pour the wet ingredients into the dry and incorporate, careful not to overmix. This will create dense muffins so mix until just combined
- Add in the walnuts and chocolate chips here if you are choosing to add and fold it into the batter
- Add flour, brown sugar and cinnamon to a bowl
- Cut in the cold butter into the dry ingredients
- Mix with clean fingers until mixture is crumbly, breaking the butter into small chunks
- Add the oats and walnuts here and incorporate
- Fill muffin tin with paper-lined muffin holders and spray with cooking spray to prevent any sticking
- Fill each muffin liner about 2/3's full with the batter (I find it easiest to do this with a spoon)
- Sprinkle with the crumble topping
- Bake for 16-20 minutes
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