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Oat Bran Muffins with Sweet Potato
Add a healthy fall twist to your breakfast and snack routine with these Oat Bran Muffins with Sweet Potato. They're made with gluten-free and vegan ingredients, such as oat bran, shredded sweet potato, cinnamon, dates, and pecans. The result is tender, moist, and nutritious muffins the whole family will love! Enjoy them toasted with your favorite spread and a cup of your favorite hot beverage for a comforting and satisfying breakfast or afternoon snack.
Servings: 12 muffins
Ingredients
Oat Bran Muffins
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1/2 cup unsweetened plain applesauce
- 1/2 cup plain unsweetened soy milk or other non-dairy milk
- 1 tablespoon distilled white vinegar
- 2 tablespoons melted coconut oil or grapeseed oil
- 1 teaspoon pure vanilla extract
- 1 cup almond flour not almond meal
- 1 cup oat bran
- 1/3 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup peeled and shredded raw sweet potato
- 1/2 cup chopped pecans
- 1/2 cup pitted and chopped dates Medjool or Deglet Noor dates
Sweet Potato Streusel Topping
- 1/4 cup shredded raw sweet potato
- 1/4 cup chopped pecans
- 1 tablespoon coconut sugar
- 1/4 cup old fashioned oats also known as rolled oats
- 1/2 teaspoon ground cinnamon
- dash salt
- 1 teaspoon melted coconut oil or grapeseed oil
Instructions
- Preheat oven to 375°F and prepare a muffin tin with muffin liners or spray with non-stick spray.
- In a small bowl, combine the flaxseed and water, then set it aside to thicken for 3-5 minutes.
- Combine the applesauce, soy milk, vinegar, oil, and vanilla in a large mixing bowl. Stir well to combine. Once thickened, stir in the thickened flaxseed mixture.
- In a medium mixing bowl, whisk the almond flour, oat bran, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt together until combined.
- Pour the wet ingredients into the dry, stirring until just combined. Do not overmix the batter, or the muffins may be chewy or tough.
- Fold in the shredded sweet potato, pecans, and dates.
- Spoon the batter into the muffin tin, dividing it equally between the 12 cups.
- Add the sweet potato streusel ingredients (the remaining sweet potato, pecans, coconut sugar, oats, cinnamon, salt, and oil) to a mixing bowl and stir until combined. Sprinkle the streusel over the muffins, dividing it equally between the 12 cups.
- Bake the muffins for 37 minutes until a toothpick inserted in the center comes out clean.
- Cool the muffins for 5-10 minutes on a wire cooling rack or until just cool enough to tough. Carefully remove the muffins from the pan and let them cool to room temperature directly on the wire rack.
Notes
Storage Directions
- Storage: Cool the healthy bran muffins to room temperature before storing them in an airtight container. They keep them in the refrigerator for up to 5 days and up to 3 at room temperature.
- Freezing: The muffins can also be frozen in a freezer-safe container for up to 3 months. Defrost at room temperature for 1 hour or in the microwave on 30-second bursts of low heat until thawed through.
- Don’t overmix the batter. Overworking it can result in dense, chewy, or tough muffins. Stir the dry ingredients into the wet ingredients until just combined and only a few streaks of flour remain.
- Divide the muffin batter and streusel evenly. Scoop equal amounts of batter and streusel into the 12 muffin cups for even baking and moist vegan bran muffins. I like to use a cupcake or muffin scooper but you can also use a ⅓ or ½-cup measuring cup.
- Cool complete before enjoying. Gluten-free baked goods have the best texture when enjoyed cool. This allows the crumb to set, making them more tender and preventing crumbling. Cool the gluten-free bran muffins in the pan for 5-10 minutes, or until cool enough to remove, and then cool to room temperature directly on a wire rack.