Sweet Potato Oatmeal Muffins with Blueberry Sauce
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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315 Calories
55 g Carbs
8 g Protein
7 g Fat
Total Time
6 servings

Bake up a batch of these in advance and you'll have a week's worth of a pre-portioned breakfast meals that'll help you bolt out the door in the morning. If you want to use rolled oats, simply delete the step where you soak the steel-cut oats and increase the amount of oats to 1-1/2 cups. You can also replace the sweet potato with canned pumpkin puree.


  • 1 cup steel-cut oats
  • ½ cup oat bran
  • ½ cup walnuts, chopped
  • 1½ tsp cinnamon
  • ¼ tsp table salt
  • 2 egg
  • 1 cup sweet potato puree
  • ¾ cup milk (2% fat)
  • 4 tbsp maple syrup
  • 2 cup blueberries
  • ¼ cup water
  • 1 tsp vanilla extract
  • 1 tsp cornstarch

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  1. In a bowl, cover steel-cut oats with water and soak overnight or for at least 2 hours.
  2. Preheat oven to 350 degrees F. Drain oats and add to a large bowl along with oat bran, walnuts, 1 teaspoon cinnamon, and salt.
  3. In a separate bowl, lightly beat eggs and mix with sweet potato, milk, and 2 tablespoons of maple syrup. Add wet ingredients to dry ingredients and stir to combine.
  4. Divide oat mixture among 12 standard-sized paper-lined or greased muffin cups. Bake for 20 minutes, or until muffins are set. Let cool for a few minutes before unmolding.
  5. To make the blueberry sauce, place blueberries, water, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, and vanilla in a medium sized saucepan. Bring to a boil, then reduce heat and simmer over medium-low heat, stirring occasionally, for 20 minutes. Dissolve cornstarch in 1 tablespoon water, stir into blueberry mixture and heat 1 minute, or until thickened.
  6. Serve warmed muffins topped with warmed blueberry sauce.

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