Oatmeal Sweet Potato Muffins

A relatively healthy choice for a snack, these muffins are filled with fiber and they don't taste half bad. I made them with half white and half wheat flour, some I baked up plain and some I added coconut and to the rest I used coconut and raisins. There were some changes I would make next time. I didn't think the coconut added anything so I would leave that out next time. I liked the raisins and was thinking nuts might be good and maybe a bit of orange zest to brighten them up. Cranberries instead of raisins would probably be good as well.

I found the recipe at Kate in the Kitchen

Oatmeal Sweet Potato Muffins
from the Louisiana Sweet Potato Commission
1 c. old fashioned rolled oats
1 c. flour (AP or Whole Wheat, or both)
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1 T. ground flaxseed
1 c. cooked and mashed sweet potato
3/4 c. brown sugar
1/3 c. canola oil
1/4 c. skim milk
1 large egg
1 t. pure vanilla extract
Preheat oven to 400°. Line two standard muffin tins with paper liners.
In a medium bowl, whisk oatmeal, flour, baking powder and soda, cinnamon, nutmeg and flaxseed. In another small bowl, combine sweet potato, brown sugar, oil, egg, milk and vanilla, whisking to blend well. Pour over dry ingredients and stir to combine. Mix until just moistened. Scoop into muffin tins and back for 15-20 minutes. Check at the 15 minute mark- these bake up quickly.