Sweet Potato Blender Power Muffins

• Prep Time
  15 minutes 
• Cook Time 
  20 minutes
• Makes
  12 Servings

Ingredients:

• 2 Cups rolled oats

• 1 cup cooked & mashed sweet potato
• ½ cup coconut sugar
• 2 ½ tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup + 1 tbsp Nuts ’N More Cocoa Hazelnut Spread
• ¼ cup pure maple syrup
• ¼ cup + 1 tbsp avocado oil
• 2 large eggs
• 1 tbsp apple cider vinegar

 

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Directions:

1. Preheat oven to 450° F and spray a 12-muffin tin with cooking spray or line with cupcake liners.

2. Add oats to a blender and blend into a flour.
3. Add in the rest of the ingredients and blend just until smooth, about 20 seconds, stopping to scrape the sides of the blender as needed. Once mixed, use a rubber spatula to give the mixture a quick stir to make sure you incorporated everything off the bottom and sides of the blender.
4. Using a cookie scoop, fill each muffin cavity about 2/3 full. Sprinkle each with a few rolled oats if desired.
5. Bake at 450° for 5 minutes to help the muffins rise. After 5 minutes, lower the temperature to 350° and bake for another 11-12 minutes.
6. Insert a toothpick into the center of a muffin to ensure it comes out clean. Add an additional minute of baking time as needed until cooked through.
7. Allow the muffins to cool for 5 minutes, then transfer to a cooling rack to cool completely.
8. Enjoy warm, or store in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.

 

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Macros:

Calories: 224

Carbs: 32

Fat: 9

Protein: 8