Farm Fresh Feasts: 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!

image of sweet potato casserole whole grain muffins on a plate, served with melted butter

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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.

pic of sweet potato casserole muffins cooling on a rack. These whole grain muffins are topped with cinnamon chips.

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.

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!

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.

photo of ingredients used to make sweet potato casserole muffins along with images of how to make sweet potato casserole muffins

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.

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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.