These Sweet Potato Oatmeal Muffins are moist and filled with warming spices like cinnamon, and topped off with a delicious crumb topping. They are healthy and easy to make in one bowl. Perfect to grab for breakfast or snack on the go.
These are the perfect fall muffins, the combination of sweet potato, apple and the warming pumpkin spice are a great combo! Sweet potato is a great alternative to using pumpkin.
For more fall muffins, check out these Vegan pumpkin banana muffins or these Vegan apple cinnamon muffins.
Ingredients:
These Sweet Potato Oatmeal Muffins are super easy to make in one bowl, and ready in about 30 minutes.
For the full ingredient measurements, scroll down to the recipe card at the bottom of the page.
- Sweet potato, cooked and mashed.
- Apple, peeled and grated
- Eggs
- Greek yoghurt, full fat and unsweetened
- Brown sugar or coconut sugar
- All-purpose flour
- Quick cooking oats
- Oat flour
- Baking soda
- Pumkin spice or cinnamon
- Salt
Crumble topping:
- Coconut oil
- All-purpose flour
- Rolled oats
- Brown sugar or coconut sugar
- Pecans, chopped
- Cinnamon
See recipe card for quantities.
Instructions:
- Line a muffin pan with paper liners and preheat the oven.
- In a bowl, add the 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 combine.
- Add the rest of the ingredients and stir to combine, then fill the prepared muffin liners.
- Make the crumble topping and by stirring together the ingredients in the same bowl the batter was made in. Top the muffins with the mixture.
- Bake the muffins and enjoy!
For the full written instructions, see the recipe card at the bottom.
How to store muffins:
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. The top crumble gets a tittle softer with time, but still very good.
So if you have leftover Sweet Potato Oatmeal Muffins, here how to keep them fresh for longer!
To store the muffins, first they have to be completely cool. Then store them in an airtight container lined with a paper towel. Or flat, in one layer on top of a paper towel, in a in a large ziplock bag. The paper towel will soak up any excess moisture that could turn the muffins soggy. Store them in room temperature for up to 5 days.
They also freeze well, store them in an airtight bag in the freezer for up to 2 months. I like to wrap them individually in plastic wrap, so that they don’t stick together when frozen. Let them defrost in room temperature and grab on the go for the perfect snack or breakfast, or why not pack them for school lunch.
More muffins to try:
More sweet potato recipes
I WOULD LOVE TO HEAR FROM YOU!
I hope you enjoy these wonderful muffins as much as I do!
Let me know what you think by leaving a comment down below and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!
Healthy, one bowl Sweet Potato Oat 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. And the good thing is that they are good for you!
- ½ cup cooked, mashed sweet potato
- 1 (½ cup) apple, peeled and grated
- 2 eggs
- ½ Cup greek yoghurt
- ⅓ Cup brown sugar or coconut sugar
- ½ Cup all-purpose flour
- ½ Cup quick cooking oats
- 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 rolled oats
- 2 tablespoon brown sugar or coconut sugar
- 2 tablespoon pecans, chopped
- ¼ teaspoon cinnamon
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Preheat the oven to 175C (350F)
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Line a muffin pan with paper liners, coat them with cooking spray or a little oil.
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In a bowl, add the 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 combine and let sit for 10 minuts to thicken. Do not skip this step! It is important to get high, moist muffins.
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After 10 min, add the rest of the ingredients to the bowl and stir just to combine. Fill the prepared muffin liners with the batter.
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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.
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Bake the muffins for about 20 minutes, remember all ovens are different so start checking your muffins after 18 minutes.
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