These healthy oatmeal sweet potato muffins are filled with wholesome ingredients, including milled flaxseed, blueberries, and ground oats to make them flourless! It’s a simple gluten free recipe that makes a great breakfast or snack for both toddlers and adults.
Berries are having a moment in the Veg World. They’re such a good addition to recipes, including veggie-based ones like my Arugula Salad with Burrata, but also taste great on their own. I’ve been enjoying them more as a snack, if there’s even any left after my toddler daughter gets her hands on them, that is!
Today’s recipe is a twist on a classic berry-centric treat. My mom makes THE best blueberry muffins based on a recipe from her Betty Crocker cookbook. I won’t even pretend that these oatmeal sweet potato muffins are as sweet and fluffy as hers, but they are a fun way to eat more plant foods!
Made with mashed sweet potato, oats, and flaxseed, they have a no flour base that’s loaded with nutrition. Each bite is perfectly moist and dense. I love having them for breakfast or a quick snack!
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Ingredients and Substitutions
- Sweet potato: You can use mashed sweet potato from one you baked, boiled, or even microwaved. Canned sweet potato puree is also available in many grocery stores, close to where they keep the pumpkin.
- Oats: Use old fashioned oats, also known as rolled oats, and get gluten free if needed. The recipe calls for grinding them into a flour using a high-powered blender or food processor. However, you can also use store-bought oat flour instead of making your own for oatmeal sweet potato muffins. You’ll need about 1 and ¼ cups of oat flour to replace the 1 and ½ cups oats.
- Milled flaxseed: I like using Bob’s Red Mill, Trader Joe’s, or Manitoba Milling brands.
- Eggs: If you don’t have eggs, I believe you could get away with using more flaxseed to make “flax eggs.” Combine 2 tablespoons milled flaxseed with 6 tablespoons water. Let it sit for a few minutes to thicken before adding to the muffin batter.
- Maple syrup: Omit or decrease if serving for baby led weaning/babies under 1.
- Melted coconut oil: Sub olive oil if needed.
- Vanilla extract
- Baking soda
- Salt
- Blueberries: Fresh or frozen both work in this recipe. I’ve found that frozen blueberries tend to “spread” their color around in the batter, so the muffins will turn a little blue if you use them but still taste great.
Instructions
The full recipe card for oatmeal sweet potato muffins is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Whisk together the sweet potato flesh, eggs, melted coconut oil, maple syrup, and vanilla extract.
Combine the dry ingredients in another bowl and then pour them into the sweet potato mixture. Stir well with a spatula.
Fold in the blueberries!
Spoon the batter into a thoroughly greased muffin tin or a silicone muffin tray, then bake in the oven.
Storage
Store oatmeal sweet potato muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. They taste great reheated in the microwave or under the broiler until warmed through.
To freeze, let them cool completely then transfer to a freezer safe container or bag. Seal completely, removing as much air as possible, and store for up to 3 months. You may also want to wrap each one individually in plastic wrap or wax or parchment paper to prevent freezer burn. Thaw by microwave in 20-second intervals until warmed through.
Serving
These make a great breakfast or snack, especially when spread with some nut butter or cream cheese. You can also serve them with eggs or yogurt to round out the meal.
More Veggie Muffin Recipes
Loving these oatmeal sweet potato muffins? Check out these other veggie-loaded muffins while you’re here:
📖 Recipe
Oatmeal Sweet Potato Muffins
Ingredients
- 1.5 cups mashed sweet potato about 2 medium sweet potatoes; or sub canned sweet potato puree
- 2 eggs
- 2 tablespoons melted coconut oil measured after you melt it
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned oats ground into a flour or sub 1.25 cups oat flour, certified gluten free if needed
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup milled flaxseed
- 1 cup blueberries fresh or frozen
Instructions
- Tip: do this step up to a few days in advance to save time! Preheat the oven to 400 degrees F/204 degrees C. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a lined baking sheet. Bake on the center rack for 45 to 60 minutes or until cooked through. Slice open to cool, remove the flesh, and transfer to a mixing bowl.
- Change the oven heat to 350 degrees F/177 degrees C. Generously grease a muffin tray, or better yet use a silicone muffin tray if you have one, and set aside.
- Mash the sweet potato flesh in the bowl, then whisk in the eggs, melted coconut oil, maple syrup, and vanilla.
- Use a high-powered blender or food processor to grind the oats into a flour (or sub store-bought oat flour). Transfer to another bowl, and mix in the rest of the dry ingredients (baking soda, cinnamon, salt, milled flaxseed). Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in the blueberries.
- Transfer the batter to the muffin tray. Fill each cavity as close to the top as possible (they will not rise that much).
- Bake for 20 to 23 minutes until a toothpick inserted in the center of a muffin comes out clean. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Measure the coconut oil after you melt it so that you do not add too much.
- Store the muffins in an airtight container at room temp (away from direct sunlight) for 3 to 5 days or in the fridge for a little longer. To freeze, let them cool completely before transferring to a freezer bag or container. Seal tightly and store for up to 3 months. Consider wrapping each one in plastic wrap or wax or parchment paper to prevent freezer burn.
- Prep the sweet potatoes up to 2 days in advance, and keep the flesh in an airtight container in the fridge, to save a ton of time.
Nutrition
This post was originally published in April 2018. It was updated with minimal changes to the recipe in May 2024.
The post Oatmeal Sweet Potato Muffins with Blueberries appeared first on It's a Veg World After All®.