I really like this recipe. I've made these 3 times now, and every time seems better than the last! The original recipe came from Tosca Reno's Eat-Clean Diet Cookbook, but what I'm posting is my version, as I made some changes to suit my needs and pantry. :-) They are a bit crumbly, but still moist and fluffy, and my daughter and husband love them! :-)[*Cook's note: This recipe lends itself easily to lots of substitution, so feel free to experiment with what's in your pantry. You'll see some places where I put in some alternatives that I've tried, or what the original recipe called for. My version happens to be wheat-free, because, why not? :-) ]
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Oatmeal Sweet Potato Muffins
1 c. old fashioned oats (not instant)
½ c. unsweetened applesauce
½ c. mashed sweet potato* (or canned pumpkin, or banana)
2 large eggs, lightly beaten
2 Tbsp + 1 tsp coconut oil (or vegetable oil)
½ c. milk or milk alternative, or apple juice [I used whole
milk the first time and almond milk the second time and heavy cream the third -- all turned out great!]
1 tsp vanilla
1 Tbsp double-acting baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp ground nutmeg
¾ to 1 c. oatmeal flour** (ground up oatmeal-- steel cut oats make great oatmeal flour!)
¼ c. maple sugar flakes (I used 2 Tbsp maple syrup and the full cup of oatmeal flour)
½ c. dried cranberries or raisins (optional, I omitted)
1/4 c. chopped nuts of your choice (optional, I omitted)
Preheat oven to 375. Line muffin pan with paper/ silicone
liners or coat with cooking spray.
In a medium bowl, combine oatmeal, sweet potato, applesauce,
milk/ juice, eggs and oil. Mix
until all ingredients are blended.
Let stand for 10 minutes.
In a large bowl, thoroughly mix dry ingredients (powder,
soda, spices, flour, maple sugar).
Make a well in the center, and pour wet ingredients into dry. Add dried fruit, if using. Mix until dry ingredients are just
moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly
browned on top, and toothpick comes out clean (8-9 minutes if making mini muffins). Cool on rack.
Refrigerate or freeze if not eating right away. (They only have about a 2 day life on
the counter!)
* Poke the sweet potato all over with a fork, then microwave
on high for about 2 minutes, turning over halfway through. Allow it to cool, and then remove skin
and mash with fork.
** Original recipe calls for 1/2 c. amaranth or quinoa flour or flour of your choice + 1/4 c. whole-wheat flour (I'm guessing they would not be quite as crumbly if using wheat flour)
