Sweet Potato Muffins

I'm sort of having a sweet potato moment. Some of my kids don't think they like sweet potatoes. In an effort to convince them otherwise, I made a batch of sweet potato muffins.

Sweet Potato Muffins

In a medium bowl, whisk together:

1 cup whole wheat flour
1/2 cup quick oats
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In another bowl blend:

1 sweet potato, microwaved till soft, then peeled and mashed
1/4 cup natural peanut butter
1/4 cup brown sugar
1 cup milk
2 tablespoons butter, melted
1 egg
1 teaspoon vanilla

Add the wet ingredients to the dry and mix just until combined. Bake in a preheated 375 degree oven for about 22 minutes.

Makes 12 muffins

Some notes: The peanut butter flavor pretty much disappears in the baking. I wish it didn't! It was so delicious in the batter. My kids thought the muffins were fine, but they probably would have gobbled them up faster if I'd put chocolate chips in them. I think next time I will. Also, you can bump up the sugar a bit if you're not freaking out about added sugar like I am.

Recipe adapted from an almond butter + milk version on Minimalist Baker and a dairy-free, egg-free, gluten free from Madeline Nutrition.