Categories: dessert, muffins, sweet potatoes, vegan

Ingredients

• 1 cup oatmeal
• 1 cup whole spelt or whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 cup ground flax seeds
• 1 cup fresh sweet potatoes, cooked and mashed
• 3/4 cup cane sugar
• 1/3 cup canola oil
• 1/2 cup rice milk (or soy or dairy or almond…)
• 1 tsp. vanilla
• Crumb Topping
• 1/4 cup oatmeal
• 1/4 cup whole wheat or whole spelt flour
• 1/4 cup cane sugar
• 1 tbsp. canola oil
• 1 tsp. vanilla

Directions

1. Crumb Topping (recipe follows)

2. Preheat oven to 400 degrees. In large bowl, combine oatmeal, flour,

3. baking powder, baking soda, flax seeds, cinnamon and nutmeg. Stir in

4. sweet potatoes, brown sugar, oil, milk, and vanilla, just until well

5. moistened. Fill oiled/greased muffin tins 3/4 full. Generously

6. sprinkle with Crumb Topping. Bake 15-20 minutes. Makes 15-18 muffins.

7. Crumb Topping

8. 1/4 cup oatmeal

9. 1/4 cup whole wheat or whole spelt flour

10. 1/4 cup sucanat

11. 1 tbsp. canola oil

12. 1 tsp. vanilla

13. In a bowl, mix together oatmeal, flour and sugar. With a fork, mix in

14. oil and vanilla until crumbly.

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