Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing

Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing

These sweet potato and oat muffins are deliciously moist and super easy to make, and the fact that vegetables have been added is simply a bonus.  I have used brown sugar but you could use a healthier alternative if you wish.  They are made quickly with the help of a food processor.

For the sweet potato I simply cooked it in the microwave in a bowl of water for 15 minutes the night before while I was cleaning up ready to make in the morning.

Perfect for the lunchbox and after school.

INGREDIENTS

1 Cup Mashed Sweet Potato
1 Cup Milk
1 Egg
100ml Light Olive Oil
3/4 Cup Self Raising Flour
3/4 Cup Wholemeal Self Raising Flour
1/2 Cup Quick Oats
1/2 Cup Brown Sugar
1 Tsp Ground Cinnamon

Icing

1/4 Cup Cream Cheese
3 Tbs Brown Sugar

LETS PUT IT ALL TOGETHER

1. Place all the ingredients into the bowl of a food processor and process until combined.  Pour into a 12 hole muffin tray lined with muffin cases.  Place into a preheated 180 degree Celsius oven for 15-20 minutes or until they bounce back when touched.

Allow to cool completely before icing.

To make icing: Simply mix the cream cheese and brown sugar together and spoon on to the cooled muffins.

Makes 12

Store in the fridge in an air tight container for up to 7 days.

Freezer friendly: place muffins on a tray, once frozen transfer to ziploc bags and freeze for up to 3 months.

Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing

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2 Responses to Sweet Potato and Oat Muffins with Caramel Cream Cheese Icing

  1. Jacqui Vincenzi August 23, 2018 at 12:18 pm #

    Hi
    Could you make this without a food processor?

    • Amanda September 3, 2018 at 9:22 am #

      Yes, just mash the sweet potato up so it is smooth first and then mix by hand or with a stand mixer.

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