Sweet Potato Banana Oat Muffins

These don’t have any oil or butter, but are still moist and delicious and packed with nutrition thanks to the whole wheat pastry flour, oats, sweet potato, and ground flaxseed. The banana and tiny bit of maple syrup and brown sugar add just enough sweetness without overdoing it. These make a perfect breakfast or afternoon snack while on the go. Enjoy!!

Ingredients:

(makes 12 muffins)

Dry:

• 1.5 C whole wheat pastry flour
• 1 C oats
• 1/3 C ground flaxseed
• 1/3 C walnuts (optional)
• 1/3 C raisins (optional)
• 1/8 C brown sugar
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda

Wet:

• 1 C canned pureed sweet potato
• 2 large overripe bananas, mashed
• 1/2 C (overflowing) skim milk (or dairy substitute)
• 1/4 C pure maple syrup

Instructions:

Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Spoon the mixture into a non-stick muffin pan (or use muffin cups). Sprinkle a couple raw oats on the top of each muffin to make them look pretty when they’re done 🙂

Pop them in the oven for about 25-30 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready!

Once they’re out of the oven, transfer them over to a cooling rack, and enjoy!!

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