By Kelly Francis


  • 1 cup mashed sweet potato (roasted)
  • 1/2 cup canola oil
  • 2 whole eggs, large
  • 1/2 cup plain, fat free yoghurt
  • 1 teaspoon vanilla essence
  • 1/3 cup brown sugar
  • 2 cups oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon


  1. Preheat the oven to 180°C and line a muffin tray with paper cups
  2. Make oat flour by grinding rolled oats until fine. Measure 2 cups after grinding.
  3. Add the sweet potato, the oil, eggs, yoghurt and vanilla into a large bowl and whisk to combine
  4. In a separate bowl, mix the sugar, oat flour, baking powder, baking soda, salt and cinnamon
  5. Add the dry ingredient mixture to the wet mixture and stir until combined
  6. Spoon the mixture into 12 paper muffin cups and bake for 20 – 25 minutes until a skewer comes out clean.

Nutrient analysis per serving

Energy: 287kJ | CHO: 21.7g (of which sugar 4.5g) | Prot: 3.95g | Fat: 21.3g (of which sat fat 3.8g) | Fibre: 2.5g | Sodium: 257.4mg

We love it:

This recipe is easy to prepare, stores well and is perfect for on-the-go, one-handed snacking while breastfeeding or carrying a baby!

Dietitians say:

Both sweet potato and oats are nutrient dense sources of fibre which make them a perfect substitute for white flour. Nutrient density is important for busy moms.

Top tip: The mixture is stickier than a traditional muffin recipe