Ingredients:

• 1 pound sweet potato (cooked and skin removed)
  • Tip: purchase about 20-24 ounces of raw sweet potato to ensure you that you will have a full pound when you cook them and remove the skin
• 1 cup rolled oats
• 1/2 cup all purpose four
• 1 cup ultra-filtered skim milk (I used Fairlife)
• 2 large eggs
• 2 tsp baking powder
• 1 tsp vanilla extract
• 2 tsp pumpkin spice
• 1/2 cup of stevia
• Pinch of salt

Directions:

Step #1

• Preheat your oven to 400 degrees.
• Using a fork, stick a few holes all over your sweet potatoes.
• Wrap each potato in foil and place in the oven for 45-60 minutes. To test if they are finished, squeeze the foiled potato in your hand with a pot holder. If it feels soft, remove from the oven.
• Allow the potatoes to cool.

Step #2

• Lower oven temperature to 375 degrees.
• After the sweet potatoes cool, remove the skin. The skin should easily peel away from the cooked potato so this shouldn't require a peeler.
• Place all ingredients in a large mixing bowl and mix well with a hand mixer.
• Spray a muffin tin with cooking spray (12 muffins) and evenly distribute the batter into the sprayed sections.
• Bake for 45 minutes and remove from the oven.
• Allow to cool in the muffin pan.
• Enjoy with your favorite Fall coffee or tea!

Nutrition Info:

• Serving size: 1 muffin
• Calories: 93 calories
• Fat: 1g
• Carbohydrates: 17g
• Sugar: 1g
• Protein: 4g

Tip: Have a picky eater in your household? Add some chocolate chips to the batter and they'll never question the sweet potato in this yummy sweet treat!