Sweet potato & cinnamon muffins

Can be frozen for quick future snacks

Ingredients:

• 1 cup mashed cooked sweet potato
• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tbsp maple syrup or honey
• 1 egg
• 1/4 cup olive oil or coconut oil
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Splash of milk (if needed for moisture)
  

✳️ Method:

1. Preheat oven to 350°F (175°C). Grease or line a muffin tin.
2. In one bowl, whisk together mashed sweet potato, egg, oil, and maple syrup/honey.
3. In another bowl, combine oat flour, whole wheat flour, baking powder, cinnamon, and nutmeg.
4. Mix wet and dry ingredients just until combined. Add a splash of milk if the batter is too thick.
5. Spoon into muffin cups, filling each about 2/3 full.
6. Bake for 20–25 minutes or until a toothpick comes out clean. Cool on a wire rack.

🌿 Postpartum Health Benefits: Sweet potato is rich in vitamin A (vital for healing and immune support). Whole grains give sustained energy. Cinnamon and nutmeg support digestion and hormonal balance. Can be frozen for quick future snacks.