Yesterday I made some amazing oatmeal sweet potato muffins. One of my sisters sent me a recipe, so of course I had to try it (we’re the two bakers in the family haha). Super easy recipe and pretty healthy so I was excited to make these muffins. No flour, no sugar (if you want), no butter or oil.

They came out super moist and yummy! I made a few changes to the recipe, which I usually do when I bake, so I made a note of that for y’all. 🙂 Getting more comfy doing that, but if you’re new to baking, maybe just follow the recipe this time lol

Ok, here it is. Hope y’all enjoy. If you make them, take pics and let me know how they come out. I really do want to know/see!

Makes 12 muffins
Pre-heat oven to 375 and put rack in center or slightly above center
Place muffin liners in a muffin pan

INGREDIENTS
2 1/4 cups of whole rolled oatmeal (food process the oats down to a flour)
– If you like a nutty flavor, use 2 cups of whole rolled oats (food process down to a flour) + 1/4 cup of almond meal
1 cup of whole fat yogurt
1 tbsp of pure vanilla extract
1 1/2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 tbsp of peanut butter (I left this out and mine came out totally fine)
2 eggs
1 cup of milk
1 tbsp ground flaxseed (optional)
3/4 of a large sweet potato (bake in foil first)
– Quote from my sis “I don’t really measure this just put a bunch of scoops almost the entire sweet potato” I did the same and it worked great. If I had measured, I am guessing it was about 1 1/2 cups mashed. Keyword: guessing 🙂 Will measure next time!
1/3 cup of pure maple syrup (use more maple to make sweeter ones)
– I didn’t use sugar or maple because I am trying to stay away from sweets. Sweet potato is naturally sweet so my muffins were fine for me! If you don’t want to use maple, you can substitute Stevia, use 2-3 tablespoons, Agave – use same amount as maple or part molasses/part maple = 1/3 cup total

Fancy em up! The following ingredients are all optional. I’m suggesting 1/4 cup of each but it totally depends on how many extra ingredients you are using and how chunky you like your muffins. Add more depending on your preference.
1/4 cup chocolate chips
1/4 cup nuts like walnuts or pecans
1/4 cup raisins

DIRECTIONS
1. Mix all dry ingredients together in a large bowl
2. Add wet ingredients to the dry ingredients and mix it all together. (FYI, if you use the ground flaxseed, you should mix it with the dry ingredients.)
3. Fold in the chocolate chips, nuts and/or raisins only after you have mixed everything else.
4. Fill up your muffin tins about 2/3 full or a little more if you want bigger muffins.
5. Optional: Add a few chocolate chips on top for looks. The milk chocolate Ghirardelli ones are perfect for this.
6. Bake for 20 – 25 minutes. Toothpick or fork should come out clean from the middle of a muffin.
7. Watch em rise haha I love checking on them half way through to see them on the rack 🙂

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SO GOOD and can be kind of healthy.

Take care peeps ❤