Apple Sweet Potato Muffins

4.8 from 10 votes

These sweet potato muffins are not only delicious and packed with good-for-you ingredients, but they have the sweetness of apple! Naturally gluten free, veggie-loaded and super easy to make.

Prep Time5 mins

Cook Time25 mins

Course: Breakfast

Cuisine: American

Keyword: blender batter muffins, gluten free muffins, healthy breakfast, healthy muffins for kids, veggie-loaded muffins

Servings: muffins

Calories: 163.88kcal

Author: Taesha Butler

Equipment

Blender

Ingredients

2 cups rolled oats uncooked. If gluten free is important, make sure the oats are certified gluten free
1 tsp baking powder aluminum free suggested
1 tsp baking soda
1/4 tsp fine salt
1 tsp cinnamon
2 large eggs
1/2 cup milk of choice (I used unsweetened almond milk)
2 tsp pure vanilla extract
1 cup canned sweet potato puree* see above for alternatives
1/3 cup maple syrup
1/4 cup avocado oil or melted coconut oil
1 cup finely chopped apples

Instructions

Preheat you oven to 350℉ and line a muffin tin with 12 liners. Set aside.
In your blender, combine everything except apples. Blend until you have a smooth batter and everything is incorporated.
If you don not have a high-speed blender. Blend dry ingredients first until oats are broken down to a flour-like consistency. Then add remaining ingredients (except) and blend again. This will help to break down oats easier and give your muffin a better texture.
Fold in finely chopped apples.
Portion out between the prepared muffin cups. Top with a few thin slices of apple if you like for decoration.
Bake for 20-25 minutes.
Allow muffins to cool for 20 minutes before enjoying.
Allow muffins to cool completely before storing in an air-tight container in the fridge for up to 5 days or in a freezer for up to a month.

Nutrition