Tuesday, September 25, 2012

Oatmeal Sweet Potato Muffins

For breakfast, snack or when you want a hearty treat with the goodness of sweet potatoes and an oatmeal crumb topping. 

Oatmeal Sweet Potato Muffins


1 cup old fashioned oatmeal
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (15 oz) can sweet potatoes (yams), drained and mashed or 1 cup fresh sweet potatoes, cooked and mashed
3/4 cup light brown sugar
1/3 cup canola oil
1/4 cup skim milk
1 large egg
1 tsp. vanilla

Crumble Topping
1/4 cup old fashioned oatmeal
1/4 cup all-purpose flour
1/4 cup light brown sugar
1 tbsp. light margarine, melted
1 tsp. vanilla flavoring
In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in margarine and vanilla until crumbly.
Directions for muffins:
Preheat oven to 400 degrees. 
Line muffin tins with cupcake liners.

In large bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon and nutmeg. Stir in sweet potatoes, brown sugar, oil, milk, egg and vanilla, just until well moistened. Fill muffin tins 3/4 full. Sprinkle with Crumble Topping. Bake 15-20 minutes. Makes 18 muffins.

Nutrition (based in 18 muffins per recipe): Per serving: CAL 158.7 (29% from fat); FAT 5.207g; PROTEIN 2.343g; CARB 26g; CHOL 11.84mg; SODIUM 81mg
calories for 12 muffins 240

by Louisiana Sweet Potato Commission spokesperson, Holly Clegg


  • I made 12 muffins and baked 25 minutes.They were average sized muffins so I assume the 18 per the recipe would be very small.
  • After scrubbing and pricking sweet potatoes, I bake them in a 400 degree oven on a baking dish lined with foil until the sugars ooze from the slits from the knife (45-60 minutes). When cool enough to handle, I remove the skins and mash the potato with a fork.  I measure 1-cup servings and spoon into pint-size freezer bags and press flat; then freeze.


Happier Than a Pig in Mud said...

Sounds great! Ma just gave me some sweet potatoes, I might just whip up a batch of these for coffee on Saturday-thanks:@)

Maple Lane said...

Hi Lorraine, Sweet potatoes are one of my favorites. I'll have to try this recipe!
Hope you are enjoying the autumn days!

Debbie said...

Oh yum...how I love sweet potatoes...these sound so good!

Tammy@Simple Southern Happiness said...

These do look so yummy and they are pretty in shape too. Mine have a tendency to spread out but yours rose upward.

Liz @ A Nut in a Nutshell said...

OH my do those ever look appetizing!

Barbara F. said...

These sound delicious. I love sweet potatoes, and any baked goods that have them in it! I am wondering if I should make the mini's? Nah, I'll make 12. xo

Carol said...

These muffins sound delicious, they look fantastic! That topping!

Lorraine said...

I don't bake very often because I eat have of the batter before it I am done !
Love, Lorraine

Ann said...

oh yum, these look extra good. I like your idea of freezing the sweet potatoes

玉芳 said...

Looks so yummy!

Beansieleigh said...

These sound delicious!... Thank you for sharing the recipe. Can't wait to try them! ~tina

podso said...

This recipe looks like a keeper --thanks. Wonderful photos of your grands! That first one is an amazing action photo...look at the thrill and excitement in his eyes!

Winnie said...

These look and sound wonderful!
I looooooooove sweet-potato so I'd love to try this recipe.
We don't have here cans of sweet-potato (nor pumpkin) but it's not a problem to cook them

SavoringTime in the Kitchen said...

My tummy is rumbling just thinking of how good these must taste!

Catherine Elizabeth Creations said...

These muffins looks delicious! I am all about the baking this time of year. I definitely have to try these :)


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