Ingredients

The following ingredients have 4 Servings
  • 1 cup Old fashioned oatmeal ( or 3/4 cup oat flour)
  • 1/3 cup flour
  • 1/3 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1 egg
  • 1/4 cup oil (avocado or melted refined coconut oil are my preference)
  • 1/2 tsp vanilla
  • 2/3 cup light brown sugar
  • 1/2 cup evaporated milk (I used fat free (swap half and half or coconut milk for dairy-free if you prefer))
  • 1 cup grated raw sweet potato (or cooked mashed sweet potato)
  • 2 tbs. oatmeal
  • 2 tbs pecans (chopped)
  • 2 tbs light brown sugar
  • pinch of salt

Instruction

  • Preheat oven to 350 degrees.
  • Put oatmeal in food processor and pulse until a flour-like consistency.
  • Add regular and whole wheat flour, baking powder, baking soda, salt, ginger & cinnamon to the ground oat flour. Pulse to mix.
  • In another bowl, beat egg. Then add vanilla, oil, brown sugar and evaporated milk, whisk to blend.
  • Add the flour mixture to the wet ingredients and mix well.
  • Add the sweet potato and stir in, until evenly distributed.
  • Spoon batter into baking liners or directly into greased muffin tin. Fill nearly full.
  • In a small bowl mix the topping ingredients. Sprinkle generously on the muffins, you should have the right amount for about a dozen standard size muffins.
  • Bake for 23-25 minutes.