These Muffins are great for school lunch box treats, perfect eaten warm or cold, add custard with them to turn into a delicious dessert or freeze for later!
2 cups Rolled Oats
1 teaspoon baking powder
2 teaspoons cinnamon
¼ teaspoon salt
1 ½ cup applesauce
½ cup of cooked and cooled pureed sweet potato
1 large egg white
1/4 cup rice malt syrup (or honey)
2 teaspoons pure vanilla bean paste
1 cup milk of choice
1/3 cup dried cranberries or sultanas
You could add in extras such as walnuts nuts or pecan nuts.
Preheat oven to 170°C. Spray a 12-cup muffin pan with non-stick cooking spray.
Stir together oats, baking powder, seasonings and salt in a large mixing bowl.
Add applesauce, sweet potato, grated apple, egg white, rice malt syrup, vanilla bean paste, milk and cranberries, plus any extras. Mix well.
Allow the mixture to set and thicken for about 3-5 minutes before spooning into your muffin pan.
Because these muffins don’t rise, fill muffin cups almost completely full with batter.
Bake for 30 minutes or until the centre of each muffin is set. Allow to cool for 10 minutes before serving.
If you don’t allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well.
These muffins can be stored in the fridge for 1 week or can be frozen for up to 3 months.