Sweet Potato Oatmeal Muffins Recipes

SWEET POTATO BAKED OATMEAL

Sweet Potato Baked Oatmeal image

A wonderful breakfast treat using oats and sweet potatoes!

Provided by Girl of Deliciously Simple

Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

3 ½ cups rolled oats
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup cooked and mashed sweet potato
1 cup milk
2 eggs, lightly beaten
¼ cup vegetable oil

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking pan.
Mix rolled oats, brown sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until ingredients are evenly distributed.
Mix mashed sweet potatoes, milk, eggs, and vegetable oil together in a separate bowl until well blended. Pour sweet potato mixture into oats mixture and mix well. Spread mixture evenly into prepared baking dish.
Bake in preheated oven until oatmeal has set and the top is golden brown, about 30 minutes.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 44.8 g, Cholesterol 48.9 mg, Fat 11.1 g, Fiber 4.6 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 457.6 mg, Sugar 16.9 g

SWEET POTATO OATMEAL MUFFINS

Sweet Potato Oatmeal Muffins image

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.

Provided by Sonata

Categories Quick Breads

Time 40m

Yield 36 muffins, 12-16 serving(s)

Number Of Ingredients 18

Ingredients

1 cup mashed sweet potatoes
1 cup milk
1 egg, beaten
1/4 cup butter, melted
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup quick oats
1/4 cup white sugar
1/4 cup light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons light brown sugar
2 tablespoons chopped walnuts (optional)
1 tablespoon whole wheat flour
1 tablespoon butter
1/4 teaspoon cinnamon

Steps:

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.

Nutrition Facts : Calories 195.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 31.1, Sodium 241.5, Carbohydrate 31.4, Fiber 2.3, Sugar 12.6, Protein 4

DELICIOUS SWEET POTATO MUFFINS

Delicious Sweet Potato Muffins image

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

APPLE SWEET POTATO MUFFINS

Apple Sweet Potato Muffins image

These sweet potato muffins are not only delicious and packed with good-for-you ingredients, but they have the sweetness of apple! Naturally gluten free, veggie-loaded and super easy to make.

Provided by Taesha Butler

Categories Breakfast

Number Of Ingredients 12

Ingredients

2 cups rolled oats (uncooked. If gluten free is important, make sure the oats are certified gluten free)
1 tsp baking powder (aluminum free suggested)
1 tsp baking soda
1/4 tsp fine salt
1 tsp cinnamon
2 large eggs
1/2 cup milk of choice ((I used unsweetened almond milk))
2 tsp pure vanilla extract
1 cup canned sweet potato puree* (see above for alternatives )
1/3 cup maple syrup
1/4 cup avocado oil or melted coconut oil
1 cup finely chopped apples

Steps:

Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated. If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
Fold in finely chopped apples.
Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
Bake for 20-25 minutes.
Allow muffins to cool for 20 minutes before enjoying.
Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

Nutrition Facts : ServingSize 1 muffin, Calories 163.88 kcal, Carbohydrate 22.37 g, Protein 3.78 g, Fat 6.66 g, SaturatedFat 1.27 g, Cholesterol 36.17 mg, Sodium 168.02 mg, Fiber 2.47 g, Sugar 8.72 g

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