tasty, healthy little muffins stuffed with oats, pureed sweet potatoes, maple syrup, flaked coconut and more!
have i ever told you how much i love sweet potatoes? i could probably eat them every single day and not grow tired of them. as fries, as wedges, as nacho-toppers and yes, baked until they are pure mush, coated with cinnamon, brown sugar and butter. you know what i don't understand? people who say that's 'too sweet' for them. like...what? too sweet? i've never heard of such a thing. and yes, i can happily eat this alongside a savory dinner. i don't understand those people either.
have you ever baked with sweet potatoes? i hadn't until these muffins. i have long been a pumpkin fan and i know that sweet potatoes can serve a similar purpose in baking, however, i never knew how good they could be baked into a lovely little muffin. they add a great texture and a mild flavor, not a strong fall flavor like pumpkin.
when I came across these muffins on savory moments, I knew it would be a great choice for this month's secret recipe club, though Amy does have so many great looking recipes on her blog like dates stuffed with goat cheese & cardamom and mexican macaroni and cheese. Funny enough, she had my blog last month for src, so it's fun to have her right back for may! Penelope is still interested in mini muffins (for the moment) and these seemed like a healthy option to add to the repetoire, not to mention that I could use up some sweet potatoes I had on hand. though the original recipe yielded full size muffins, i decided to minaturize them to make them more 'poppable' and more Penelope friendly. Also so I wouldn't eat quite so much at one time.
I would feel fine giving these to P any time, and I've even been eating a few myself every time I walk through the kitchen. The one change I made to this recipe (aside from making them mini) was the use of unsweetened coconut flakes. I've had a package of it in the cabinet for weeks and I've been looking for a reason to open it up. Plus, I didn't want to include the walnuts (sometimes P takes her mini muffins to school and there are some kids in her class with nut allergies), and I loved the idea of adding some healthy decoration to the tops. I think they turned out adorably :)
sweet potato mini muffins with coconut flakes
*adapted from savory moments
yields about 48 mini muffins
1 C old fashioned oats
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 C sweet potato puree (about 2 small sweet potatoes fully cooked and mashed)
3/4 C maple syrup
1/3 C canola oil
1/4 C milk
1 tsp vanilla extract
1 large egg
1/4 C unsweetened coconut flakes, plus more for topping
Preheat oven to 400 degrees. Grease a mini muffin tin and set aside.
In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine the sweet potato puree, syrup, canola oil, milk, vanilla and egg. Add the wet ingredients to the dry and mix until just combined. Stir in the coconut.
Drop by the teaspoon-full into the mini muffin tin, top each with a bit of coconut flakes and bake for 8-10 minutes until a toothpick comes out clean. Let cool for 3 minutes, then transfer to a wire rack. Repeat for the second batch of muffins, remember to grease the pan again before the second use.
let cool completely and enjoy!