Sweet Potato Oatmeal Muffins

"These delicious, moist muffins came from the Practical Produce Cookbook. I played around with some of the ingredients(mainly because I was too lazy to go down in the basement to get the other bag of all-purpose flour) substituting some whole wheat flour and quick oats for some of the all-purpose flour it called for, and using light brown sugar in place of half of the white sugar. This is a kid-pleaser, with or without the topping. The original recipe states it makes 12 regular-sized muffins. I got 36 mini muffins from it."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Anitapsomani photo by Anitapsomani
photo by karen photo by karen
photo by karen photo by karen
photo by Annacia photo by Annacia
Ready In:
40mins
Ingredients:
18
Yields:
36 muffins
Serves:
12-16
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ingredients

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directions

  • Beat sweet potatoes, milk and egg until smooth; add butter.
  • Combine flour, oats, sugar, baking powder, spices and salt.
  • Stir into sweet potato mixture just until blended.
  • Divide batter evenly among paper-lined or greased muffin tins.
  • Combine remaining ingredients and sprinkle on top, pressing tightly.
  • Bake at 400F for 20-25 minutes.

Questions & Replies

  1. 12 to 16 servings and yield 36 muffins. What size muffin tins are you all using? I got 12 nice sized muffins from a regular size cupcake tin. OH so yummy they were. Will make again and again. Will try with pumpkin also. Brown sugar splenda worked fine.
     
  2. can I use all whole wheat flour instead of half all-purpose? And, no instructions on how to make the topping....
     
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Reviews

  1. I used a whole can of sweet potatoes and substituted sunflower seeds for the walnuts. These muffins are fabulous!!
     
  2. My new favorite muffins!! Used applesauce instead of butter and had most moist muffins ever! I added dates and just sprinkled brown sugar and oatmeal on top.
     
  3. I'm so glad that I chose to make these. I made diabetic changes in the following way: The milk was fat free, the egg was only egg white, the butter became applesauce, the white sugar became Splenda and the brown was 1/2 the ask for amount of Splenda Brown, Even with all of that they are wonderful! moist and oh so flavorful. For the topping I just used Splenda and cinnamon with a few nuts. I will absolutely be making this recipe many times over. I made a 6 muffin amount and got 6 lovely regular sized muffins that are excellent.
     
  4. Next time I bake these muffins I won't bake them for a full 20 minutes because they were quite dry. I think I will also use less flour, as the batter was too thick, or maybe more sweet potato/milk.
     
  5. Scrumptious! I've tried sweet potato muffins in the past, but it was a hassle to keep them from coming out gushy or too sweet. Oatmeal! Genius, indeed. Even with organic puree, moist, not gushy. I didn't make the topping. Didn't need it.
     
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Tweaks

  1. My new favorite muffins!! Used applesauce instead of butter and had most moist muffins ever! I added dates and just sprinkled brown sugar and oatmeal on top.
     
  2. Yum! In the interest of lowering cholesterol, I used canola oil instead of butter; next time might do applesauce if I have it on hand. I just stuck half a pecan on the batter in the muffin pan and sprinkled with cinnamon sugar for the topping. Turned out great. My husband, who hates sweet potato, ate one and said they were good before knowing what was in there (ha!).
     
  3. I used a whole can of sweet potatoes and substituted sunflower seeds for the walnuts. These muffins are fabulous!!
     
  4. Used canola oil in place of the butter and threw in a few chopped toasted pecans-topped with raw brown sugar. Smelled wonderful baking and tasted even better. Great way to use up leftover sweet potatoes after Thanksgiving.
     

RECIPE SUBMITTED BY

After a spending my childhood subsisting on a handful of favorite foods, I became a more adventurous eater in my teens and now enjoy trying new foods. It took a little longer for me to get up my nerve to expand my cooking repertoire beyond the basics, but I'm enjoying branching out, especially now with inspiration from the Recipezaar chefs. One of my goals is to reduce the amount of processed food my family eats, so I'm making an effort to cook more from scratch and use local, seasonal fruits and vegetables.
 
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