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!
- Prep Time: 5 min
- Cook Time: 18 min
- Total Time: 23 minutes
- Yield: Makes 10-12 muffins 1x
Ingredients
Scale
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
- Combine melted butter and mashed sweet potato in a large bowl and mix well.
- Add egg, maple syrup, vanilla and milk and stir to combine.
- Add flaxseed meal, oat flour, ivory wheat flour, cinnamon and baking soda and stir until just combined.
- Gently mix in raisins and shredded apple. Do not overmix.
- Scoop into silicone, greased or lined muffin tins. Makes 10-12 muffins depending on how big you want them.
- Bake at 375 degrees F for 18 minutes.
