[RECIPE] Sweet Potato Oatmeal Muffins

Oats are a whole grain staple in just about every nutritious eating plan, whether your goal is a great physique, optimal fitness or vibrant health.

While most people prefer oats as a hearty breakfast, often mixed in with come cinnamon, nuts or nut butter, granola, fresh berries and a protein powder of choice, these grains are also extremely versatile.

You can incorporate oats into various baking recipes like these tasty muffins, which also serve as an ideal lunchbox snack option.


  • 2 cups rolled oats, ground into a flour
  • ½ cup granulated sweetener of choice
  • 1 tbsp baking powder
  • 1 tsp nutmeg
  • 1½ tsp cinnamon
  • Pinch of Himalayan rock salt
  • 1 cup mashed sweet potato
  • 1 cup almond milk, unsweetened
  • 1 large egg
  • 1 tsp vanilla essence
  • 6 tbsp almond butter

Oats are a good source of important antioxidants called avenanthramides and beneficial plant compounds called polyphenols. Oats also provide various vitamins and minerals, like manganese, phosphorous, magnesium, copper, iron, zinc, folate and vitamins B1 and B5.


  1. Preheat the oven to 180°C.
  2. Line 10-12 muffin tins with cupcake liners and set aside.
In a large high-speed blender, combine all the ingredients and blend until a smooth batter remains.
  3. Distribute the batter evenly amongst the 12-muffin tin until almost full. Top with a sprinkle of oats and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
  4. Remove from oven and allow to sit for 10 minutes, before removing and allowing to cool on a dry surface.

Steel-cut or rolled oats are popular options for baking. Steel-cut oats are basically chopped up (using a steel blade) oat groats. If you steam and roll steel-cut oats, you get rolled oats.

Author: Pedro van Gaalen

When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.

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