1 ½cupsoat flour(certified gluten-free, if needed)
2teaspoonsground cinnamon
½teaspoonground nutmeg
2teaspoonsbaking powder
½teaspoonfine sea salt
½cupchopped pecans or chocolate chips(optional mix-in)
Instructions
Preheat the oven to 350ºF and line a standard muffin tin with 12 muffin liners.
In a large bowl, combine the sweet potato puree, eggs, maple syrup, and olive oil. Stir well.
Add in the oat flour, cinnamon, nutmeg, baking powder, and salt. Stir well until the batter looks relatively uniform. (It's okay if you see small chunks of baked sweet potato.) Fold in the chopped pecans or chocolate chips, if desired.
Use a heaping 1/4 cup measure to divide the batter evenly among the 12 muffin cups. Top each muffin with extra chopped pecans or chocolate chips, if you'd like.
Bake at 350ºF for 25 minutes, or until the centers of the muffins rise and feel firm to a light touch. Let the muffins cool in the pan for at least 20 minutes before serving. They taste best when they reach room temperature.
Muffins can be stored in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months. Let them come to room temperature again for the best flavor and texture.
Notes
Nutrition information is for 1 of 12 muffins, without the optional mix-ins. This information is automatically calculated using generic ingredients and is just an estimate, not a guarantee.Make it Vegan: Omit the eggs, then increase the flour to 2 cups total, and increase the oil to 1/3 cup total. You can use melted coconut oil if you prefer. (Use refined coconut oil to avoid a coconut flavor.)Update Note: This recipe was updated in November 2023 to make a better muffin that you could be proud to serve to guests. If you prefer the original recipe, you can find that here.