Thanksgiving Baked Oat Muffins
Prep Time
60 minutes
Number of Servings
6 muffins
Ingredients
  • [q:3/4] cup pecans, divided
  • 1 medium sweet potato (about 6 oz)
  • [q:1/2] cup almond or regular milk
  • 1 large egg
  • [q:1 1/2] cup oat flour
  • [q:1/4] cup packed brown sugar
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground allspice
  • 1 tsp baking powder
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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 [q:1/2] cup of the chopped pecans.
  6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining [q:1/4] cup of pecans over tops of muffins.
  7. 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, [nut:3] Phosphorus, [nut:2] Vitamin B1 (thiamine), [nut:1] Vitamin A, B6, Calcium, Iron, Magnesium, Zinc