Sweet Potato Casserole Muffins #MuffinMonday

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

Follow me | Pinterest | Instagram | Facebook

I like to make festive muffins using the seasonal ingredients from my Community Supported Agriculture (CSA) farm share. One of the reasons I enjoy participating in Muffin Monday is the creative stretch to come up with something new each month. When I made these muffins last winter, I carefully hoarded the recipe in my Mobile Office until sweet potato season returned. Now that my farmers' sweet potato crop has been dug and is curing, I'm glad to share these muffins with the Muffin Monday crowd.

These muffins have cinnamon chips in and on them. I got mine at Jungle Jim's, a massive store known around the midwest for having just about anything from anywhere. You can get your cinnamon chips online, if you can't find any locally. I've included an Amazon affiliate link below to help your search.

The base of these muffins is my amazingly adaptable Up to Overnight Soaked Oat muffin batter recipe. When I have buttermilk on hand, I can't help but throw a cup into a wide mouth pint canning jar and add oats. These days I'm likely to use steel cut oats since my spouse gifted me with a near-Costco size bag of them, so if you've got steel cut oats go right ahead and use them. I know they work fine--although I've only left steel cut oats to soak overnight, not just an hour.

For more recipes using sweet potatoes, please see my Sweet Potato Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.

I'm sharing more recipes on my Pinterest boards, follow me there. If you like a good peek behind the scenes like I do, follow me on Instagram. Need a good read? I'm sharing articles of interest on my Facebook page, follow me there. Want to know How to Use This Blog?

Note: this recipe calls for soaking oats in buttermilk for at least an hour. It's super easy to combine the oats and buttermilk the night before, or even several days before, and store in the fridge. If you like pecans in your sweet potato casserole, toss in ½ cup of chopped pecans when you add the cinnamon chips.

Sweet Potato Casserole Muffins
By Kirsten Madaus

Sweet Potato Casserole muffins combine roasted sweet potatoes and cinnamon chips in a wholesome whole grain treat. These muffins would be terrific for a holiday breakfast or a quick sweet bread alongside a holiday dinner--plan ahead and bake an extra sweet potato to make them!

Prep time: 01:00
Cook time: 00:18
Total time: 01:18

Yield: 13-14 regular muffins

Ingredients:

1 cup rolled oats
1 cup (8 oz) buttermilk
1 cup roasted sweet potato
¼ cup (2 oz) vegetable oil
1 teaspoon vanilla extract
1 large egg
⅓ cup brown sugar
1 cup (4 ¼ oz by weight) whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon baking spice (or cinnamon nutmeg spice blend)
½ teaspoon salt (I use kosher)
⅓ cup cinnamon chips (plus more to scatter on top)

Instructions:

Combine oats and buttermilk in a bowl. Let sit for 1 hour. You can do this several days ahead and store in fridge.

When you're ready to bake, preheat oven to 400 degrees Fahrenheit and line a 12 well muffin tin with paper liners. Spray with oil spray for easy releasing after baking.

Dump sweet potatoes, oil, vanilla, egg and sugar into the bowl with the oat mixture. Stir well.

In another bowl, whisk together flour, baking powder & soda, and spices. Dump onto wet mixture, stir briefly, add cinnamon chips and mix until just combined.

Scoop into prepared muffin pan, filling ⅔ of the way full.

Sprinkle additional cinnamon chips on top as shown.

Bake for 18 minutes until tops are lightly brown. Cinnamon chips may not be fully melted.

Cool in muffin pan for 5 minutes, then transfer to a wire rack.

Serve warm with butter.

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

• Banana Espresso Chocolate Chip Muffins from Making Miracles
• Blueberry Muffin Tops with a Cheesecake Drizzle from Karen's Kitchen Stories
• Bonfire Tea Muffins from The Spiced Life
• Chocolate Pumpkin Swirl Muffins from Food Lust People Love
• Cinnamon Sweet Potato Muffins from Palatable Pastime
• Mediterranean Muffins from A Day in the Life on the Farm;
• Savoury Pumpkin Muffins from Passion Kneaded
• Sweet Potato Casserole Muffins from Farm Fresh Feasts