Cinnamon Sweet Potato Muffins

Cinnamon Sweet Potato Muffins Makes 6 servings Ingredients 1 cup mashed sweet potato (or pumpkin puree), 1 cup brown sugar, divided, ¼ cup canola oil (or coconut oil, but if you use coconut oil reduce to 3 Tlb.), ½ cup low-fat milk (I used almond milk), 2 large eggs, 1 tsp vanilla, 1 cup all-purpose flour, 1 cup old-fashioned oats (not instant), 1 tsp cinnamon, divided, ½ tsp allspice, 2 tsp baking powder, pinch of salt, 3 tbsp chopped walnuts (I used pecan pieces), Directions 1. Preheat oven to 350°F. Prepare muffin tin by coating with cooking spray. 2. Whisk together sweet potato, ⅔ cup brown sugar, oil, milk, eggs, and vanilla in a medium bowl. 3. In a large bowl, mix flour, oats, ¾ tsp cinnamon, allspice, baking powder, and salt to blend. Make a well in the center of the flour mixture and add the sweet potato mixture. Stir together until just moistened. 4. In a small bowl, combine walnuts and remaining brown sugar and cinnamon and set aside. 5. Spoon batter into muffin tins. Top each muffin with a sprinkle of the brown sugar-walnut mixture. Bake 15–30 minutes, depending on the size of tins, until toothpick comes out clean. 186 (give or take, it really depends on the size of the muffin) calories per serving (one muffin).

These muffins are dense and packed full of flavor. Enjoy your week.