Not super sweet, but just sweet enough, and you can barely discern the oats. Excellent as a side dish. Enjoy!


Recipe Summary

10 mins
15 mins
25 mins
1 dozen muffins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  • Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts

247 calories; protein 3.6g 7% DV; carbohydrates 29.9g 10% DV; fat 13.6g 21% DV; cholesterol 31mg 10% DV; sodium 126.8mg 5% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
My baby food days are long gone but I had some leftover baked sweet potato that I wanted to use. For the carrot I finely grated it and put it in a food processor with the sweet potato and gave it a whirl. I then added all the ingredients with the exception of the wheat flour oatmeal and baking soda and gave it another whirl. In a large bowl I combined the dry ingredients and then added the sweet potato mixture. A large cookie scoop (holds 3 Tbls) makes the perfect size muffin IMHO. The muffins are not too sweet and perfect with your morning cup of coffee. Read More