Sweet Potato Muffins are the perfect fall breakfast or side dish. These versatile muffins are savory and sweet, and are made with fall spices like cinnamon and allspice.
Preheat the oven to 375 degrees and grease a muffin pan with cooking spray.
Wash, peel, cut and cook the sweet potatoes until they are fork-tender. You can boil about 20 minutes, or roast them.
Combine all of the ingredients together, adding the milk slowly to make sure you have enough. You will want the mixture to be soupy, as the extra liquid will be absorbed by the oats and is needed to help them cook during the baking process.
Spoon the mix into the muffin pan. An ice cream scoop is a great tool for this step. This helps give you consistent sizing.
Bake for 15 to 20 minutes depending on the size of the muffins. The oats should look visibly plumped and the muffins should hold perfectly together when fully cooked.