Sweet Potato Oatmeal Muffins

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“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.”
READY IN:
40mins
SERVES:
12-16
YIELD:
36 muffins
UNITS:
US

Ingredients Nutrition

Directions

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

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