Healthy, One Bowl Sweet Potato Oatmeal Muffins with a delicious crumb topping. They are easy to make and really easy to eat too! They are perfect to grab for breakfast or snack on the go. Filled with warming spices for the cold winter days.
And the best thing…. they are good for you too!
These One Bowl Sweet Potato Oat Muffins are best served while still warm straight out the oven. But they also stay moist for up to 5 days in an airtight container and stored in a cool place. The top crumble gets a tittle softer with time, but still very good.
They also freeze well, store them in an airtight bag in the freezer for up to a month. Perfect snack or breakfast on the go!
Ingredients you will need to make these Sweet Potato Oatmeal Muffins:
- Cooked and mashed sweet potato
- Apple, peeled and grated
- Eggs
- Greek yoghurt
- Coconut sugar or light brown sugar
- Quick cooking oats
- White whole wheat flour or all purpose flour
- Oat flour
- Baking soda
- Pumkin spice or cinnamon
- Pinch of salt
Crumble topping:
- Coconut oil
- All purpose flour
- Oats
- Coconut sugar or light brown sugar
- Pecans, chopped
- Cinnamon
Instructions:
- Preheat the oven
- Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.
- In a bowl, add half a cooked sweet potato and mash well with a fork. Finly grate the peeled apple into the same bowl. Add the eggs, greek yoghurt, sugar, quick cooking oats and spices. Stir to combind and let sit for 10 minuts to thicken. Do not skip this step! It is important to get high, moist muffins.
- After 10 min, add the rest of the ingrediens for the muffin batter. Stir to combind and fill the prepared muffin liners.
- Crumble topping
- Add the coconut oil, flour, oats, sugar, pecans and cinnamon to the same bowl the batter was made in. Stir together and top the muffins with the mixture.
- Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.
- Store in an airtight container for 5 days.Enjoy!
I hope you enjoy these wonderful muffins as much as I do!
You might also like these recipes:
Mango, Coconut and Oat Muffins
Healthy Strawberry crumble bars (Vegan and Gluten free)
Healthy Chocolate Banana Muffins
Healthy Vegan Carrot Banana Bread
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy baking!
- ½ cup cooked, mashed sweet potato
- 1 (½ cup) apple, peeled and grated
- 2 eggs
- ½ Cup greek yoghurt
- ⅓ Cup coconut sugar or light brown sugar
- ½ Cup quick cooking oats
- ½ Cup white whole wheat flour or all purpose flour
- ½ Cup oat flour
- 1 teaspoon baking soda
- 1 ½ teaspoon pumkin spice or cinnamon
- pinch of salt
- 2 tablespoon coconut oil
- 3 tablespoon all purpose flour
- 3 tablespoon oats
- 2 tablespoon coconut sugar or light brown sugar
- 2 tablespoon pecans, chopped
- ¼ teaspoon cinnamon
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Preheat the oven to 175C (350F)
-
Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.
-
In a bowl, add half a cooked sweet potato and mash well with a fork. Finly grate the peeled apple into the same bowl. Add the eggs, greek yoghurt, sugar, quick cooking oats and spices. Stir to combind and let sit for 10 minuts to thicken. Do not skip this step! It is important to get high, moist muffins.
-
After 10 min, add the rest of the ingrediens for the muffin batter. Stir to combind and fill the prepared muffin liners.
-
Crumble topping
-
Add the coconut oil, flour, oats, sugar, pecans and cinnamon to the same bowl the batter was made in. Stir together and top the muffins with the mixture.
-
Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.
-
Store in an airtight container for 5 days.
Enjoy!
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