All-natural flourless sweet potato oatmeal cups. Fast and simple for meal prep!
INGREDIENT
– 1 cup mashed sweet potato 1 large potato– ½ cup unsweetened almond butter– 2 egg– ½ cup milk of choice– ¼ cup pure maple syrup– 1 tsp pure vanilla extract– 2 cups quick oats– ½ tsp sea salt– 1 tsp ground cinnamon– 1 tsp ground ginger optional– ½ to 1 cup chocolate chips optional
INSTRUCTIONS
Cook sweet potatoes your way. Preheat oven to 350°F and line muffin tins with paper liners. Grease muffin holes without liners with cooking spray or coconut oil.
Step 1
Mash and measure 1 cup of cooled sweet potato. In a large bowl, mix mashed sweet potato, almond butter, eggs, milk, pure maple syrup, and vanilla extract. Blend well.
Step 2
Mix the coats, sea salt, ground cinnamon, and ground ginger into the dry ingredients bowl until thick. Want chocolate chips? Add them.
Step 3
Half-fill muffin cups with sweet potato oatmeal. The muffins should be clean after 20–25 minutes on the center rack of the preheated oven.
Step 4
Internally checking baked goods with digital thermometers is great. Place a meat thermometer in the muffin center and wait until the numbers stop moving.
Step 5
The ideal muffin baking temperature is 190–210 degrees.
Step 6
Wait until muffins are room temperature to peel and eat. Peeling muffin papers while they're warm wastes a lot of muffin.