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.
1 Cup Mashed Sweet Potato
1 Cup Milk
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
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.
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.