Sweet Potato Oatmeal Muffins Food

SWEET POTATO BAKED OATMEAL

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.

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

SWEET POTATO OATMEAL MUFFINS

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.

HEALTHY CHOCOLATE CHIP SWEET POTATO MUFFINS

Steps:

• To roast the sweet potatoes: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Poke holes in sweet potatoes with a fork and place sweet potatoes on baking sheet. Roast in the oven for 45 minutes to 1 hour or until fork tender, depending on the size of your potatoes. Allow to cool for 10 minutes then remove skin and mash out exactly 1 ½ cups of the sweet potato. Do not use more than that.
• Reduce heat in oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
• In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
• In a separate large bowl mix together mashed sweet potato, eggs, maple syrup, oil, vanilla, greek yogurt and almond milk until well combined, smooth and creamy.
• Add wet ingredients to dry ingredients and mix until just combined. Gently fold in ½ cup chocolate chips.
• Divide batter evenly into muffin liners, top each with a few chocolate chips, and bake for 25-35 minutes or until toothpick comes out clean or with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. I like serving mine with a little nut butter on top.

OATMEAL SWEET POTATO BANANA AND DATE MUFFINS

Steps:

• Preheat the oven to 375F (180C) and lightly grease a 12 muffin tin with melted coconut oil
• In a large bowl sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the oats and give it a stir to combine
• Pop the bananas, sweet potato puree, maple syrup, coconut oil, vanilla and milk into a food processor and pulse to combine.
• Pour the wet ingredients into the dry ingredients. Using as few strokes as possible, stir to combine. Fold in the chopped dates and nuts.
• Drop roughly 2 heaping tbsp of the batter into each muffin cup and bake until they are golden, around 30 mins. Check with a toothpick before removing from the oven.
• Storage: store leftover muffins in an airtight container in the fridge for around 5 days. They also freeze well for about a month.

BAKED APPLE SWEET POTATO OATMEAL

Steps:

• Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
• In a medium bowl, combine oats, flax meal, cinnamon, baking powder, and salt. Mix to combine.
• Add eggs, milk, vanilla, sweet potato, and maple syrup/honey to bowl. Stir to combine.
• Stir in apples.
• Spread into the prepared baking dish and top with nuts, if using. Bake for 30-35 minutes. Oatmeal is done baking when top is golden.
• Enjoy warm topped with yogurt, a splash of milk, sliced bananas, an extra drizzle of maple syrup, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

SWEET POTATO MUFFINS

Steps:

• Mix flour,sugar and cinnamon together and stir well.
• Mix in cooking oil and eggs; stir in sweet potatoes, raisins, vanilla and nuts.
• Line muffin tin with paper liners.
• Fill about 1/2 full.
• Bake at 350 degrees for 30 min.
• The muffin mixture will keep in refrig for 3 days.

DELICIOUS SWEET POTATO MUFFINS

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.

SWEET POTATO & RAISIN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Coat the bottoms of 12 medium muffin cups with no-stick cooking spray.
• Add all the ingredients, EXCEPT the cinnamon-sugar, to a large mixing bowl; mix just until the flour is moistened. (COOK'S TIP: Do not over mix the batter or the muffins will be tough when baked.).
• Fill the muffin cups 2/3 full (batter should be lumpy).
• Sprinkle the cinnamon-sugar over batter in each muffin cup.
• Bake 18 - 20 minutes on rack in the center of oven. Immediately remove from pan and place on baker's wire rack to cool.

SWEET POTATO MUFFINS

Steps:

• Muffins:.
• Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
• Combine sweet potato and the next 5 ingredients; stir well. Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened. Stir in 1/3 cup of the chopped pecans.
• Spoon the batter into greased and floured muffin pans, filling three-fourths full. Sprinkle topping evenly over the batter. Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans immediately.
• Topping:.
• Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl. Stir well. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Top the muffins with the mixture before baking.