Oatmeal Sweet Potato Banana and Date Muffins

4.59 from 29 votes

Oatmeal Sweet Potato Banana and Date Muffins

Studded with sticky dates and rolled oats, these Oatmeal Sweet Potato Banana and Date Muffins are the perfect addition to lunch boxes, as a snack when you are on the go, or served alongside a cup of tea for a delightful afternoon break.

Prep Time10

Cook Time30

Total Time40

Course: Snack

Cuisine: Anytime

Keyword: Date Muffins

Servings: serves

Calories: 233kcal

Ingredients

1 cup whole grain wheat flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon fine sea salt
1 cup rolled oats
1 cup dates, chopped
¼ cup coconut oil, melted
2 ripe bananas
1 cup sweet potato puree (roughly 1 large roasted sweet potato)
⅓ cup pure maple syrup
2 teaspoon pure vanilla extract
¾ cup almond milk unsweetened
½ cup chopped walnuts

Instructions

Preheat the oven to 375F (180C) and lightly grease a 12 muffin tin with melted coconut oil
In a large bowl sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the oats and give it a stir to combine
Pop the bananas, sweet potato puree, maple syrup, coconut oil, vanilla and milk into a food processor and pulse to combine.
Pour the wet ingredients into the dry ingredients. Using as few strokes as possible, stir to combine. Fold in the chopped dates and nuts.
Drop roughly 2 heaping tablespoon of the batter into each muffin cup and bake until they are golden, around 30 mins. Check with a toothpick before removing from the oven.
Storage: store leftover muffins in an airtight container in the fridge for around 5 days. They also freeze well for about a month.

Notes

Storage: store leftover muffins in an airtight container in the fridge for around 5 days. They also freeze well for about a month.

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