Cinnamon Raisin Sweet Potato Muffins

These kid-friendly Cinnamon Raisin Sweet Potato Muffins are packed with fiber and perfect for breakfast, lunch boxes or an after-school snack! They’re nut-free and can easily be made dairy-free!

Thanks to Bob’s Red Mill for sponsoring this post. 

Hi friends!

I’ve got a brand new muffin recipe for you and I’m SUPER excited about it. Cinnamon Raisin Sweet Potato Muffins! As you guys know, we’re huge muffin lovers around here. I make a batch every weekend and I’m starting to stock my freezer with them as well for when the baby comes. I love them because they’re great for breakfast or snack time and they can easily be packed in a lunchbox or taken in the car to eat on the way to school on a busy morning.

I wanted to come up with a new flavor combination that I hadn’t shared on the blog yet. (You can see all of my muffin recipes here) I also knew I wanted to make it nut-free so that it would be safe for school lunchboxes!

When Bob’s Red Mill reached out to me to develop a recipe using some of their products, I immediately jumped on board because, spoiler, I already use and love so many of them!! I love their Ivory Wheat Flour (their version of white whole wheat flour) and their super-fine almond flour. Plus we use their farro all the time for dinner and they have so many delicious seeds like chia seeds, hemp hearts and pumpkin seeds which are great for mixing into oatmeal, energy balls and baked goods. And their oatmeal cups are perfect for breakfast when traveling!

For this recipe, I tested out a couple new-to-me Bob’s Red Mill products: the Gluten-free Oat Flour which is whole grain and perfect for baking and the Golden Flaxseed Meal, which I’ve been adding to everything lately for an extra dose of omega 3’s, fiber and protein.

All Bob’s Red Mill products are minimally processed and Non-GMO and then have hundreds of products to fit specific dietary needs like vegan, paleo or gluten-free. So be sure to check out their website if you haven’t already!

As for the rest of the ingredients, I added sweet potato to help keep them moist, maple syrup and cinnamon for some fall flavors and raisins because my kids are obsessed with them.

These muffins took 6 rounds of trial and error but the end result is so worth it! Here’s how you make them:

Cinnamon Raisin Sweet Potato Muffins

These kid-friendly Cinnamon Raisin Sweet Potato Muffins are packed with fiber and perfect for breakfast, lunch boxes or an after-school snack! They’re nut-free and can easily be made dairy-free!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 18 min
• Total Time: 23 minutes
• Yield: Makes 10-12 muffins

Ingredients

1/4 cup melted butter (or oil for dairy-free)
3/4 cup cooked sweet potato, mashed
1 egg
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup milk (dairy or non-dairy)
1/4 cup Bob’s Red Mill Golden Flaxseed Meal
3/4 cup Bob’s Red Mill Oat Flour
1/2 cup Bob’s Red Mill Ivory Wheat Flour
2 tsp cinnamon
1 tsp baking soda
1 tsp ground ginger
1/2 cup raisins (you could also sub dried blueberries or Craisins)
1/4 cup shredded apple, excess moisture removed (approx 1 small apple)

Instructions

1. Combine melted butter and mashed sweet potato in a large bowl and mix well.
2. Add egg, maple syrup, vanilla and milk and stir to combine.
3. Add flaxseed meal, oat flour, ivory wheat flour, cinnamon and baking soda and stir until just combined.
4. Gently mix in raisins and shredded apple. Do not overmix.
5. Scoop into silicone, greased or lined muffin tins. Makes 10-12 muffins depending on how big you want them.
6. Bake at 375 degrees F for 18 minutes.

Keywords: muffins, nut-free, dairy-free, sweet potato, breakfast, snack

I hope you guys love this recipe as much as I do. It’s definitely my new favorite for fall.

Enjoy!
–Lindsay–