Friday, April 1, 2011

Recipe: Sweet Potato, Oat and Banana Muffins

I love the Weelicioush site and have had success with every recipe I've tried. This is no exception. The original recipe is for Mini Sweet Potato Muffins. I made only four changes and created full size sweet potato, oat and banana muffins. Both my boys loved them and so did the hubby and I. These are perfect as an on-the-go breakfast or an afternoon snack. The muffins are moist even without the 1/4 cup of oil the original recipe calls for. I think a swap for applesauce would work too if you prefer that over a banana. And it's not that I'm opposed to a little oil, I just like to take the opportunity to replace it when it makes sense.

Sweet Potato, Oat and Banana Muffins
Makes 12 muffins

1 Cup White Whole Wheat Flour
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk
1 Banana, Mashed
1 Tsp Vanilla Extract

1. Preheat oven to 350 F.
2. Put first 7 ingredients in a medium bowl and whisk to combine.
3. In a separate larger bowl, whisk the remaining ingredients.
4. Slowly add the dry ingredients to the wet ingredients and mix just until they are combined (be careful not to over mix the batter).
5. Fill standard muffin tin sprayed with cooking or baking spray and bake for 18-20 minutes.
6. Enjoy.

* 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.

Nutritional stats at-a-glance per muffin: 111 calories, 1.5g fat, 192mg sodium, 21.5g carbs, 2.2g fiber, 3.7g protein

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