Let me show you how to make these delicious and nutritious gluten-free healthy muffins with oats and sweet potatoes! They are super yummy and really easy to make.
Watch How I Made These Amazing Sweet Potato Oat Muffins!
Check out the video below where I just made these sweet potato and oat muffins, and they are amazing. They have that perfect mix of sweet potatoes and warm spices that make them so comforting. The texture is really soft because of the oat flour, and there’s a hint of nuttiness that I love. The cane sugar adds just enough sweetness without making them too sugary.
I like having them for breakfast or a snack, and they always hit the spot. If you try them, I am sure you will enjoy them too. What do you think? Would you give them a go?
Ingredients That Make Sweet Potato and Oat Muffins Amazing
Ground Flaxseeds
Flaxseeds are amazing for baking because they act like an egg substitute when you mix them with water. They create this gel-like texture that holds the muffins together without eggs. Plus, they’re a great source of omega-3s and add a light nutty taste to the mix.
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Gluten-Free Oats
Oats are the base of this recipe. When you blend them into flour, they make the muffins soft and light. They’re also naturally gluten-free, so if you’re avoiding gluten, the oats below are a perfect choice, and because they have been sprouted then they are also more nutritious the regular oats.
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Organic Cane Sugar
Organic cane sugar gives these muffins just the right amount of sweetness without overdoing it. It balances out the earthiness of the sweet potatoes and helps create that beautiful golden color when the muffins bake. It’s sweet, but not too sweet.
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Sweet Potatoes
Sweet potatoes are the heart of this recipe. They add a natural sweetness and keep the muffins moist. Plus, they’re packed with vitamins, so you’re getting a little extra health boost while enjoying a delicious treat.
Smooth Almond Butter
Almond butter brings a creamy texture to the muffins. It keeps them moist and gives them a subtle nutty flavor. It also goes perfectly with the oat flour and sweet potatoes, adding richness without being too heavy.
Unsweetened Almond Milk
Almond milk is light and dairy-free, which is great if you’re lactose intolerant or vegan. But you can also use regular milk or even use this homemade potato milk here.
Vanilla Extract
Vanilla extract adds a little extra depth to the flavor. It’s subtle, but it makes a big difference, giving the muffins a warm, comforting aroma. It ties everything together, so you don’t want to skip this one. A little goes a long way!
Check Out Also: Sweet Potato Avocado Brownies Recipe (Nutritious And Fudgy).
Healthy Muffins with Oats and Sweet Potatoes Recipe
11
servings15
minutes30
minutes186
kcal45
minutesThese Gluten-Free Sweet Potato Oat Muffins are a delightful combination of wholesome ingredients that create a nutritious and satisfying treat. Perfect for breakfast or as a wholesome snack, these muffins are easy to make and guaranteed to fill your kitchen with an irresistible aroma as they bake to golden perfection.
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Ingredients
1 tablespoon (7 grams) ground flax seeds
3 tablespoons (45 milliliters) cold water
2 cups (200 grams) gluten-free oats (or sprouted rolled oats)
1/2 cup (100 grams) organic cane sugar
1 tablespoon (12 grams) baking powder
1 tablespoon (6 grams) cinnamon
Pinch of salt
1 cup (250 grams) mashed sweet potatoes, cooled
6 tablespoons (90 grams) smooth almond butter
1 cup (235 milliliters) unsweetened almond milk
1 teaspoon (5 milliliters) vanilla extract
Directions
- Preparing the flax seeds: In a small bowl, mix the ground flax seeds with cold water. Stir well and set aside.
- Blending oats: Place the gluten-free oats in a blender or food processor. Cover and blend on high speed until they reach a fine, flour-like consistency, about 1-2 minutes.
- Mixing dry ingredients: Add the oat flour to a mixing bowl. Mix in the organic cane sugar, baking powder, cinnamon, and a pinch of salt. Blend for 30 seconds to combine.
- Incorporating wet ingredients: Add the mashed sweet potatoes and almond butter to the dry ingredients. Mix until well combined. An electric mixer can be used for easier blending.
- Adding liquids: Pour in the unsweetened almond milk and vanilla extract. Add the flax seed mixture. Mix until a smooth batter forms.
- Filling muffin tins: Generously scoop the muffin batter into each muffin tin, filling them about 2/3 full.
- Baking: Bake the muffins in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Cooling: Once baked, remove the muffins from the oven and let them cool for 10 minutes.
- Removing muffins from liners: Carefully remove the muffins from the paper liners and serve. Enjoy the cozy sweetness of sweet potato combined with warm spices in these wonderfully soft and nutty muffins!
Recipe Video
Notes
- Ensure Sweet Potatoes are Cooled: Make sure the mashed sweet potatoes are completely cooled before adding them to the dry ingredients. This prevents the batter from becoming too warm and affecting the texture of the muffins.
- Use Smooth Almond Butter: Opt for smooth almond butter to ensure a creamy texture in the muffins. Chunky almond butter may result in uneven distribution and affect the consistency.
- Do Not Overmix Batter: Be careful not to overmix the batter once the wet and dry ingredients are combined. Overmixing can lead to dense and tough muffins. Mix until just combined for light and fluffy results.
- Experiment with Add-Ins: Get creative with additional mix-ins like chopped nuts, dried fruits, or chocolate chips to customize the muffins to your taste preferences. Fold them into the batter just before scooping into muffin tins.
- Check for Doneness: To ensure the muffins are fully baked, insert a toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs, they’re ready. If there’s batter clinging to the toothpick, continue baking for a few more minutes.
- Store Properly: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness. They can also be frozen for up to 3 months. Simply thaw at room temperature or gently reheat in the microwave before serving.
- Double the Batch: Easily double the recipe to make a larger batch of muffins. They freeze well and make for convenient grab-and-go snacks or breakfasts throughout the week.
Nutrition Facts
- Total number of serves: 11
- Calories: 196kcal
- Carbohydrates: 29g
- Protein: 5g
- Fat: 6g
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Here is another oat and sweet potato recipe you might like:
If you like these healthy muffins with oats and sweet potato then check out also how to make these scrumptious sweet potato and oat cookies here.
Questions or Comments?
If you have questions or need help with the sweet potato and oat muffin recipe, feel free to leave a comment here or on YouTube. I will be glad to answer any questions and offer tips or guidance. I look forward to hearing from you! Jen.
