When I first made this muffin I called it The Morning Muffin. It’s not very sweet, does well with coffee and tea and has a smell that warms the heart. Cinnamon and all spice compliment the sweet potato and banana while that rolled oats tie it all together with a wholesome touch. Even better, they freeze well allowing you to make a batch and slowly enjoy them on days that feel right. Check out the nutrition info below and think about ways you can add this into a balanced meal or just as a snack. Enjoy!
1/2 cup rolled whole oats (set aside until the end)
1 cup whole wheat flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
pinch of salt (optional)
1/2 cup date paste
1/2 cup canola oil or coconut oil
1 cup super ripe banana
1/3 cup sugar
1 cup cooked sweet potato
Preheat oven to 350 degrees F. Line 16 muffin tins and set aside.
Measure oat flour, whole wheat flour, baking soda, cinnamon, all spice, and salt. Lightly stir with a fork and set aside.
In a Cuisinart or blender, mix dates, oil, banana, sugar, and sweet potato until smooth. You can use a date paste or put the whole dates (without pit) into blender, just make sure they are soft.
Slowly pulse the dry ingredients in the blender. At the end, add the remaining rolled oats and pulse just a few times. You can leave a tbsp of oats to sprinkle on top of the muffins if you’d like.
Distribute batter evenly into muffin tins. Because this is a heavier batter, you will fill the cups until they are about 2/3 full. Sprinkle either the pinch of rolled oats you left out earlier, some chopped walnuts, or even some mini chocolate chips if you want to have fun! Bake for about 20 minutes or until toothpick comes out clean.
What I love about this simple muffin is you still get 3 grams of protein and 3 grams of fiber! That is what you get when you work with whole ingredients. Also, 4 grams of added sugar in a baked good is not too shabby.
Keep in mind, this info will change if you decide to add some nuts or chocolate or anything else to the recipe.