These are the ultimate hearty muffin while still being light, fluffy, and delicious! They taste great at anytime of day and you can customize the mix in’s to your liking! I love these in the fall/ winter season for a warm, cozy sweet treat.

Ingredients
Dry
– 1.5 cup of whole oats ground into a flour
– 1 cup flour of choice (I use white flour if baking them for my boyfriend/ family or spelt if baking them for me/ other health foodies)
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp cinnamon
– Optional: 1/2 tsp nutmeg if you like a little extra spice
– 1/2 tsp sea salt
Wet
– 1 ripe banana
– 1 cup cooked yam (I say sweet potato in the title because people use them interchangeably and I think it sounds more appetizing, but when you are buying them from the grocery store look for garnet yams)
– 2 pasture raised eggs
– 1/3 cup olive oil or avocado oil
– 1/2 tsp real vanilla extract
– 1/3 cup raw cane sugar
– 1/3 cup maple syrup
Mix In’s
– 3/4 cup of any of the following: chopped dates, chopped apricots, raisins, dark chocolate chips, walnuts, or pumpkin seeds
– Topping: 2 Tbsp. hemp hearts
Instructions
– Preheat the oven to 325°F convection or 350°F regular bake
For the Dry
– Grind the oats in a blender until you reach a fine flour consistency
– Place oats in a large bowl followed by all other dry ingredients, stirring until well incorporated
For the Wet
– Cook the yam. I like to bake mine in the oven or steam it on the stove top
– Add the yam to a blender/ vitamix followed by all other wet ingredients and mix on low until everything is well incorporated (do not overmix or mix on high speed)!
Together
– Pour the wet ingredients into the bowl of dry, and mix slowly in a “folding motion” (do not over mix)
– Fold in your mix in of choice. If you want to do a few different types of muffins, separate your batter into different bowls and then fold in approximately 1/3 of a cup of each mix in you choose. For example, one bowl of batter containing dates, one bowl of batter containing chocolate, one bowl of batter containing raisins
– Scoop (with a spoon) batter into muffin tins
– Sprinkle tops with hemp hearts
– Place in the oven (baking only 1 muffin tray at a time)
– Depending on your oven and the size of your muffin tins, baking will take between 12-17 minutes
– Remove muffin from oven (checking after 12 minutes) and lightly press on the top. You will know they are finished when they sort of spring back to you. You can also insert a fork to see if it comes out clean to know they are finished baking
– ENJOY! 🙂
