I would title this “Feeding a Toddler” but since Dan and I have been eating 3x as many as Ben, I guess they are for adults too!
Yesterday Dan ran a half marathon at Rutgers (amazing!) and when we got home decided to just stay inside and eat and bake since it was gross and rainy outside. On a mission to get more vegetables in Ben’s diet, I decided to give these little guys a try. Sweet potatoes are delicious and I love anything with oats! These muffins are really tasty, and a little dangerous.
Mini Sweet Potato Muffins
1 Cup Organic Whole Wheat Flour (I use Whole Foods brand)
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk (I use Whole Foods brand Organic 2%)
1/4 Cup Canola or Vegetable Oil
1 Tsp Vanilla Extract
1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.
THE VERDICT: These muffins are so delicious, but Ben isn’t gobbling them up as quickly as I would like. He is eating them, so that is a plus. And they will never go to waste when me or Dan are around, that is for sure!