Sweet Oatmeal Muffins

Time: 45 minutes

Makes 12 muffins


  • 1 1⁄2 cups Avelina rolled oats
  • 1⁄2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1⁄4 teaspoon ground clove
  • 1⁄6 teaspoon ground nutmeg
  • 1/8 teaspoon salt

Wet Ingredients

  • 1 cup sweet potato purée
  • 1⁄2 cup maple syrup
  • 1⁄3 cup almond butter
  • 1⁄4 cup non-dairy milk
  • 1⁄4 cup non-dairy yogurt
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon vanilla extract


  1. Preheat the oven to 350°F/ 180°C and lightly grease a muffin pan.
  2. Add the Avelina rolled oats to a blender and pulse until flour forms. Add the rest of the
    dry ingredients and combine.
  3. To the blender, add the wet ingredients. Blend until well combined (Be careful not to
  4. Pour the batter into the pan—Bake for 25-30 minutes, or until a toothpick comes out
  5. Remove the muffins from the oven and cool on a wire rack. Store in the refrigerator in an airtight container for up to a week.

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