Description

These Apple Sweet Potato Muffins are a delicious and nutritious treat combining the natural sweetness of apples and sweet potatoes with wholesome oats. Perfect for breakfast or a healthy snack, these muffins are made with simple ingredients, blended to a smooth batter, and baked to golden perfection. They are moist, flavorful, and a great option for those seeking a gluten-free pastry when using certified gluten-free oats.

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

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Instructions

Preheat Oven: Preheat your oven to 350℉ (175℃) and line a muffin tin with 12 liners. Set the tin aside while preparing the batter.
Blend Ingredients: In a blender, combine all ingredients except the chopped apples. Blend until you achieve a smooth batter with everything well incorporated. If your blender is not high-speed, first blend the dry ingredients until the oats reach a flour-like consistency, then add the remaining wet ingredients and blend again to achieve a smooth texture.
Fold in Apples: Gently fold the finely chopped apples into the batter to evenly distribute them without overmixing.
Fill Muffin Tin: Portion the batter equally into the prepared muffin cups. Optionally, decorate the top of each muffin with a few thin apple slices for presentation.
Bake: Bake the muffins in the preheated oven for 20-25 minutes, until a toothpick inserted into the center comes out clean and the muffins are golden.
Cool: Allow the muffins to cool in the pan for about 20 minutes before removing them. Let them cool completely before storing.
Store: Store cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

Notes

For gluten-free muffins, make sure to use certified gluten-free oats.
You can substitute the canned sweet potato puree with freshly cooked and mashed sweet potato.
If you do not have a high-speed blender, blending the oats into flour first helps improve texture.
Use any milk of choice; unsweetened almond milk works well for a dairy-free option.
Adding sliced apples on top before baking adds a nice decorative touch and extra apple flavor.
Let muffins cool completely before freezing to prevent condensation and sogginess.