Thanksgiving Baked Oat Muffins
By My Nugyen
Prep Time
60 minutes
Number of Servings
6 muffins
Recipe Source
Healthy, My Way by My Nguyen ($32.50, Rodale Books, 2024)
Ingredients
- 3⁄4 cup pecans, divided
- 1 medium sweet potato (about 6 oz)
- 1⁄2 cup almond or regular milk
- 1 large egg
- 1 1⁄2 cup oat flour
- 1⁄4 cup packed brown sugar
- 1⁄2 tsp kosher salt
- 1⁄2 tsp ground allspice
- 1 tsp baking powder
- 1⁄2 cup dried cranberries
Directions
- Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
- While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
- Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
- When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
- In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and 1⁄2 cup of the chopped pecans.
- Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining 1⁄4 cup of pecans over tops of muffins.
- Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.
Nutrition Info
1 muffin, made with almond milk: 287 Calories, 6 g Protein, 27 mg Cholesterol, 41 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 12 g Total fat (1 g sat), 250 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B1 (thiamine), ★ Vitamin A, B6, Calcium, Iron, Magnesium, Zinc
