Go Back
Muller

Sweet Potato Muffins

Wholesome, soft, and naturally sweetened Sweet Potato Muffins made with oats, egg whites, warm spices, and blueberries. A nutritious and delicious recipe perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium baked sweet potato (puree)
  • 2 cups rolled oats
  • 6 egg whites
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 2 tablespoons sesame seeds
  • ½ cup blueberries (fresh or frozen)

Equipment

  • Mixing bowl
  • Muffin tin
  • Muffin liners
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat oven to 350 °F (≈ 180 °C).
  2. Mix the sweet potato puree, egg whites, coconut sugar, vanilla, cinnamon, and nutmeg.
  3. Add the rolled oats and combine using a spoon.
  4. Fold in the blueberries.
  5. Fill muffin cups about ¾ full.
  6. Bake for 18–20 minutes or until set.
  7. Allow muffins to cool before removing from the pan.

Notes

  • Swap blueberries for dark chocolate chips, raisins, or nuts.
  • For low-sugar diets, replace coconut sugar with stevia.
  • To serve with sauce: simmer fresh fruit for 3–5 minutes with a little water.