Description
These Apple Sweet Potato Muffins are a wholesome, delicious treat combining rolled oats, sweet potato puree, and fresh apples for natural sweetness and moisture. Perfect as a nutritious breakfast or snack, they are gluten-free when using certified oats and free from refined sugars, relying on maple syrup for sweetness.
Ingredients
Dry Ingredients
- 2 cups rolled oats, uncooked (certified gluten-free if needed)
- 1 tsp baking powder, aluminum-free
- 1 tsp baking soda
- 1/4 tsp fine salt
- 1 tsp cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup milk of choice (unsweetened almond milk used)
- 2 tsp pure vanilla extract
- 1 cup canned sweet potato puree
- 1/3 cup maple syrup
- 1/4 cup avocado oil or melted coconut oil
Add-ins
- 1 cup finely chopped apples
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350℉ (175℃) and line a 12-cup muffin tin with liners. Set aside to get ready for baking.
- Blend Batter: In a blender, combine all ingredients except the chopped apples. Blend until smooth and fully incorporated, creating a uniform batter. For those without a high-speed blender, first blend dry ingredients until oats reach a flour-like texture, then add remaining ingredients and blend again to ensure a smooth batter.
- Fold in Apples: Gently fold the finely chopped apples into the batter, distributing them evenly without overmixing.
- Fill Muffin Cups: Portion the batter evenly into the prepared muffin cups. Optionally, place a few thin apple slices on top of each muffin for decoration.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for about 20 minutes before removing. Let them cool completely before storing to maintain texture and freshness.
- Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to one month for longer preservation.
Notes
- Use certified gluten-free oats to make this recipe gluten-free.
- Sweet potato puree can be substituted with canned pumpkin puree.
- Different milk types can be used depending on dietary preference: almond, oat, cow’s milk, etc.
- Ensure the baking powder is aluminum-free for a cleaner taste.
- Adding apple slices on top before baking enhances presentation and texture.
- For a softer texture, do not over-blend the batter once apples are added.
- Allow muffins to cool completely before storage to avoid sogginess.
