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These tender Maple Oatmeal Sweet Potato Muffins are the nutritious and tasty breakfast your busy weekday mornings and slow weekend mornings need. Simple, seasonal, and satisfying!
Preheat oven to 375ºF and line a muffin tin with parchment paper.
In a large mixing bowl, stir dry ingredients. Set aside.
In a medium-size bowl, whisk wet ingredients. Pour the wet into the dry and mix until just combined, when no clumps of flour remain. Do not over-mix—doing so will make for tougher muffins. Set aside to rest while you prepare the crumb topping.
Combine ingredients for the crumb topping in a small bowl. Scoop batter into muffin tins, filling each to the very top. Sprinkle 1 to 2 tablespoons of the crumb topping over each tin and bake at 375ºF for 5 minutes. Reduce oven temperature 350ºF and bake for an additional 15 minutes. Check for doneness by sticking a toothpick in the center of a couple of the muffins—if it comes out clean, the muffins are done baking. Allow them to cool. If it’s not clean, bake for an additional 2 minutes, or as needed, until done.
Serve immediately with butter, yogurt, nut butter, or other desired toppings. Store leftovers in an airtight container in the fridge for 1–2 weeks. Enjoy!
Note: Though I highly recommend maple extract, if you don’t have or can’t find it, you can use vanilla or almond extract.
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