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Blender Sweet Potato Muffins for All-Day Energy

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup mashed cooked sweet potato about 1 medium; roasted or steamed and cooled
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or dairy-free yogurt
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup neutral oil avocado, light olive, or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups old-fashioned rolled oats gluten-free if needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg optional but clutch
  • 1/2 teaspoon fine sea salt
  • Optional mix-ins 1/2 cup dark chocolate chips, chopped pecans/walnuts, or raisins

Method
 

  1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Roast a whole sweet potato at 400°F until soft (45–60 minutes), or peel/chop and steam until fork-tender (10–12 minutes). Cool, then mash.
  3. Add in this order: yogurt, eggs, maple syrup, oil, vanilla, mashed sweet potato. Then add oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Blend on medium until smooth and the oats are fully broken down, 30–60 seconds. Scrape sides and blend again briefly. Batter should be thick but pourable.
  5. If using chocolate chips or nuts, pulse once or fold in by hand to avoid over-blending.
  6. Divide batter evenly among 12 cups (about 3/4 full). For bakery tops, sprinkle a few oats or turbinado sugar on each.
  7. 17–21 minutes, until tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Let muffins rest in the pan 5 minutes, then transfer to a rack. This sets the crumb and prevents soggy bottoms—nobody asked for those.
  9. Enjoy warm or at room temp. Add a smear of nut butter if you're feeling extra.