Ingredients
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1 cup all-purpose flour
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1 cup old-fashioned oats
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⅓ cup brown sugar
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon kosher or sea salt
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1 teaspoon ground cinnamon
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2 large eggs, whisked
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1 cup sweet potato purée
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½ cup milk
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¼ cup canola or vegetable oil
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1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F. Lightly grease a mini muffin pan.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, sweet potato purée, milk, oil, and vanilla.
4. Make the Batter
Slowly add the dry ingredients to the wet ingredients. Stir just until everything is combined.
Be careful not to overmix, as this can make the muffins less tender.
5. Fill the Muffin Pan
Spoon about 1 tablespoon of batter into each mini muffin cup.
6. Bake
Bake for about 15 minutes, or until the muffins are cooked through and a toothpick inserted into the center comes out clean.
Let them cool briefly before removing them from the pan.
Notes
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Don’t overmix: Stir the batter just until the ingredients come together for soft, tender muffins.
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Make your own purée: Bake sweet potatoes or yams at 400°F for about 1 hour. Let them cool, slice them lengthwise, and mash the flesh with a fork until smooth.
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Use leftover sweet potatoes: Plain leftover baked sweet potato can work well as long as it’s smooth and not heavily seasoned.
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Portion evenly: Using about 1 tablespoon of batter per mini muffin helps them bake evenly.
