Sweet Potato Oatmeal Muffins Recipes

BREAKFAST SAUSAGE & SWEET POTATO MUFFINS

What do you do with the leftover sweet potatoes from Thanksgiving dinner? Turn them into breakfast the next morning in these slightly savory, slightly sweet muffins. The sausage adds interest and the mashed sweet potato lends delightful texture to every bite. -Diane Roark, Conway, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

Breakfast Sausage & Sweet Potato Muffins image

Steps:

In a large bowl, combine the sugar, flour, oats, allspice, salt and baking soda. In another bowl, combine the sweet potatoes, eggs, butter, oil and syrup. Stir into dry ingredients just until moistened. Fold in sausage., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 17g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 353mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

Ingredients

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup leftover mashed sweet potatoes
2 large eggs
1/4 cup butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk pork sausage, cooked and drained

DELICIOUS SWEET POTATO MUFFINS

I adapted a pumpkin muffin recipe to come up with this delectable sweet potato concoction that is a true muffin, and not a cake! I think the sweet potato lends even more flavor than pumpkin. Added bonus: this recipe just happens to be dairy free, a plus for those who are intolerant to dairy.

Provided by Diana Moutsopoulos

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Delicious Sweet Potato Muffins image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to the sweet potato mixture. Fold gently until just moistened, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Do not overbake. Remove from oven and cool on wire rack.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 31.1 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 235 mg, Sugar 17.1 g

Ingredients

1 cup white sugar
1 cup cooked, mashed sweet potato
½ cup olive oil
⅓ cup water
2 eggs, beaten
1 ⅔ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans

BEST SWEET POTATO MUFFINS

What started out as a botched-up pumpkin muffin recipe ended in these irresistible taste-of-autumn sweet potato muffins (a long story!).

Provided by cookiemommy

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 16

Best Sweet Potato Muffins image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 46.1 g, Cholesterol 31.5 mg, Fat 7.6 g, Fiber 2 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 188.8 mg, Sugar 27.1 g

Ingredients

cooking spray
1 (29 ounce) can sweet potatoes, drained
1 ¾ cups white sugar
3 eggs
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon allspice
⅛ teaspoon ground cloves
½ cup milk
½ cup canola oil
2 teaspoons baking powder
½ teaspoon baking soda
3 cups all-purpose flour
1 teaspoon turbinado sugar (such as Sugar in the Raw®), or to taste