Cinnamon sweet potato and oat muffins

Name: Cinnamon sweet potato and oat muffins
Total time: 50 min
Cuisine: American
Ingredients: 250g sweet potato, peeled and cubed; 150g wholemeal plain flour; 60g rolled oats; 80g light brown sugar; 2 tsp baking powder; 1 tsp ground cinnamon; 150ml oat milk; 60ml sunflower oil; 2 tbsp ground flaxseed

Soft, lightly spiced muffins with mashed sweet potato and oats, vegan and moist.

Time50 min
LevelEasy
Costabout £0.27 a head
Oven190°C (170°C fan)

10 servings

Ingredients

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250 gsweet potatopeeled and cubed
150 gwholemeal plain flour
60 grolled oats
80 glight brown sugar
2 tspbaking powder
1 tspground cinnamon
150 mloat milk
60 mlsunflower oil
2 tbspground flaxseed

Method

1
Boil the sweet potato for 12 minutes until soft. Drain and mash until smooth, then cool.
12 min
2
Heat the oven to 190°C (170°C fan). Line a muffin tin with 10 cases.
3
Mix the flaxseed with 6 tablespoons of water and leave for 5 minutes.
4
Stir the mash, oat milk, oil and flax mix together. Add the flour, 40 g oats, sugar, baking powder and cinnamon and fold gently.
5
Fill the cases, sprinkle with the remaining oats and bake for 22 minutes until golden.
22 min
6
Cool on a rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.