I’m thrilled to introduce you to my incredible food contributor, Sarah of The Homemade Haus. If you don’t already follow her, you’re going to rectify that immediately. Your kitchen, friends, and family, will thank you for it.
I’ve been attempting to wake up before my kids in the morning. Lately, I’ve opted for the snooze button more times than not, but I rarely regret it when I do manage to crawl out of bed on time.
There’s something about starting the day with calm and quiet that helps set the tone for the rest of the day. I fill my favorite gray and white mug with freshly brewed coffee and grab a piece of fruit or a muffin – whatever we have on hand to hold me over until the kids wake up. And then I settle into the white armchair in the corner, the thick red blanket draped over me, a book in my lap, and breakfast within arm’s reach.
Mornings don’t get much better than that.
- 1 cup white whole wheat flour*
- ½ cup all purpose flour
- ¾ cup rolled oats
- 2 teaspoons cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter, softened
- 2/3 cup brown sugar
- 1 1/3 cups sweet potato puree
- ½ cup applesauce
- 1 teaspoon vanilla extract
- Turbinado sugar (optional)
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray, or use liners. Set the prepared pan aside.
- In a medium bowl, stir together the flours, oats, cinnamon, baking powder, soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. On medium speed, cream the butter and sugar together, mixing for about 1-2 minutes. Add in the sweet potato puree, applesauce, and vanilla extract, mixing after each addition.
- Add the dry ingredients to the wet ingredients, and stir with a wooden spoon or spatula, just until combined (don’t overmix!).
- Spoon the batter into the prepared muffin tin (I like using an ice cream scoop for this). Top with turbinado sugar if you’d like.
- Let the batter rest for about 10 minutes before putting it in the oven. Do not skip this step! (read why.)
- Place the muffin tin in the oven and bake for about 20-24 minutes, or until a toothpick inserted comes out clean. Let the muffins cool for a few minutes, and then place them on a wire rack to cool completely.
- *Note: ”White” whole-wheat flour is still 100% whole wheat – it’s simply one particular type of wheat. It’s milder in flavor and lighter in color than some other whole-wheat flours. You can easily find it at many grocery stores (I most recently purchased a bag at Trader Joe’s).
Photos & Recipe: The Homemade Haus