These sweet potato oatmeal mini-muffins are hearty and delicious! I love making mini-muffins because I can stash them in the freezer, then periodically add a few in the Little Prince’s lunchbox – they’ll thaw by lunchtime. The recipe makes 30 mini-muffins, and since my pan only holds 24, I have to make these in two batches. By my calculations, you could also make 10 standard muffins with the same recipe; just increase the baking time accordingly. For breakfast, I’d prefer standard-size muffins, but the mini ones are great for a snack or as a sweet treat after lunch!
For the sweet potato purée, I always just prick sweet potatoes with a fork, wrap them in foil, put them on a baking sheet and put them in a 425-°F oven for 1 hour. Once they’re cool enough to handle, I slice them open, scoop out the flesh, and put it in the food processor to make a smooth purée. Any leftovers can be frozen.
1 cup all-purpose flour (I used white whole wheat)
1 cup old fashioned oats (I used instant oats)
1/3 cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher or fine sea salt
1 tsp. ground cinnamon
2 large eggs, whisked
1 cup sweet potato purée
½ cup lactose-free milk (vegan works too)
¼ cup vegetable oil
1 tsp. vanilla extract
Preheat oven to 350 °F. Grease a mini-muffin tin.
Place the first 7 (dry) ingredients in a bowl and whisk to combine.
In a separate bowl, whisk the remaining (wet) ingredients.
Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to overmix the batter).
Place 1 tablespoon of batter in each cup of the mini-muffin tin and bake for 15 minutes.