School Lunchbox
Baked Sweet Potato Oatmeal Cup Muffins, Naturally Sweet School Snack
Prep
15 min
Cook
20 min
Servings
6
Level
Easy
These soft muffins made from steamed yellow sweet potato and oatmeal are naturally sweet without excess sugar, making them a filling and nutritious school snack. They have a moist texture with a fragrant aroma of vanilla and a hint of cinnamon that kids love. They're easy to make in small cup molds, so the portions are just right for a single serving at school.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams yellow sweet potato, steamed & mashed
- 120 grams instant oatmeal, partially ground in a dry blender
- 100 grams medium-protein all-purpose flour
- 2 eggs
- 50 grams granulated sugar
- 100 ml full-cream liquid milk
- 40 ml vegetable oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1 ripe banana, mashed
🛒 Products You Might Need
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 350°F (175°C) for 10 minutes. Prepare small mini muffin cup molds (about 2 inches / 5 cm in diameter), lightly grease with oil or line with paper cups.
- 2 In a large bowl, whisk the eggs and granulated sugar together until the sugar dissolves and the mixture becomes slightly fluffy, about 2 minutes.
- 3 Add the mashed sweet potato, mashed banana, liquid milk, and vegetable oil to the egg mixture. Whisk until evenly combined.
- 4 In a separate bowl, combine the flour, ground oatmeal, baking powder, baking soda, cinnamon, and salt. Stir well with a dry spoon.
- 5 Gradually pour the dry mixture into the wet batter, gently folding with a spatula until no more flour is visible. Don't overmix, or the muffins will turn out tough.
- 6 Pour the batter into each cup mold until about 3/4 full, using an ice cream scoop for neat, even portions.
- 7 Bake on the middle rack of the oven at 350°F (175°C) for 18-20 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean with no wet batter.
- 8 Remove from the oven and let the muffins sit in the molds for 5 minutes before transferring them to a wire rack, so steam can escape and the bottoms don't turn soggy.
- 9 Once completely cool, store the muffins in an airtight container or wrap them individually in plastic wrap to pack as a school snack.
💡 Tips
• Make sure the sweet potato and banana are completely mashed so the muffins have an evenly soft texture without lumps.
• Don't overmix the batter after adding the flour, so the muffins stay light and don't turn dense.
• You can substitute grated apple for the banana for a different flavor variation.
• The muffins can be stored in the fridge for up to 3 days; just warm them briefly before packing them into a lunchbox.
📊 Nutrition Facts / serving
165
Calories (kcal)
4 g
Protein
6 g
Fat
24 g
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
School Lunchbox
Omelet Mie Sayuran (Vegetable Noodle Omelet)
School Lunchbox
Grilled Chicken, Cheese & Veggie Sandwich (Sandwich Panggang Ayam Keju Sayur) for School Lunchboxes
School Lunchbox
Tahu Bulat Isi Sayuran (Vegetable-Stuffed Fried Tofu Balls)
School Lunchbox
No comments yet. Be the first! 😊