These can be frozen for when you need to be able to grab a quick breakfast or lunch – hahahahaha – those were the days – perhaps they will come again some time.
- 250 g oats
- 60 g brown sugar or syrup
- 1 tblsp baking powder (I used a 16 g satchel)
- 1 (small) tsp freshly grated nutmeg
- 1 tsp cinnamon
- pinch sea salt
- 150 g sweet potato, coarsely chopped
- 250 ml milk of choice (dairy or plant-based) – I used oatmilk here
- 1 large egg
- 1 tsp vanilla extract
- 6 tblsp almond or nut butter
Combine all ingredients in a food processor and blend to a fairly smooth batter, adding a bit more milk if it is too thick. It should be a batter rather than dough.
Distribute batter in 12 muffin tins till not quite full and bake for 25 to 30 minutes at 175 C or until a thin skewer comes out clean.
I baked these in hot-air mode, which was perhaps wrong.