Thanksgiving Baked Oat Muffins

oat muffins with cranberries on a pan
Prep Time: 
60 minutes
Number of Servings: 
6 muffins
Recipe Source: 
Healthy, My Way by My Nguyen ($32.50, Rodale Books, 2024)

Ingredients

  • 34 cup pecans, divided
  • 1 medium sweet potato (about 6 oz)
  • 12 cup almond or regular milk
  • 1 large egg
  • 1 12 cup oat flour
  • 14 cup packed brown sugar
  • 12 tsp kosher salt
  • 12 tsp ground allspice
  • 1 tsp baking powder
  • 12 cup dried cranberries

Directions

  1. Preheat oven to 350°. Line every other cup of a 12-cup muffin tin with paper liners.
  2. While oven preheats, spread pecans in a single layer on a baking sheet and toast until they turn lightly golden, about 8 minutes. Transfer to a plate and, when they have cooled, coarsely chop them. Set aside.
  3. Poke sweet potato in several places with the tip of a knife to release steam. Microwave sweet potato on high until it is very soft, about 6 minutes.
  4. When sweet potato is cool enough to handle, scoop flesh into a large mixing bowl and mash well with a fork. Add milk and egg and stir together with fork.
  5. In a separate large bowl, whisk together oat flour, brown sugar, salt, allspice, and baking powder. Add flour mixture to sweet potato mixture and stir with a rubber spatula until well incorporated. Stir in cranberries and 12 cup of the chopped pecans.
  6. Spoon batter into prepared muffin tin, filling each cup right to the top of the liner. Sprinkle remaining 14 cup of pecans over tops of muffins.
  7. Bake muffins on center rack of oven until tops spring back when pressed and a toothpick inserted in center of one of muffins comes out clean, about 25 minutes. Tip muffins out onto a wire rack and serve warm or at room temperature.

Notes

  • This option straddles the line between a conventional muffin and baked oatmeal.
  • There’s no need to buy oat flour for this recipe. Just whiz old-fashioned rolled oats in your blender until they’re reduced to a fairly fine powder.
Nutrition Info: 
1 muffin, made with almond milk: 287 Calories, 6 g Protein, 27 mg Cholesterol, 41 g Carbohydrates, 17 g Total sugars (6 g Added sugars), 4 g Fiber, 12 g Total fat (1 g sat), 250 mg Sodium, ★★★ Phosphorus, ★★ Vitamin B1 (thiamine), Vitamin A, B6, Calcium, Iron, Magnesium, Zinc

My Nugyen stopped counting calories and started to define her own kind of healthy eating. Instead of building her meals around a carb like rice, noodles, or pasta (not totally intuitive for someone raised to believe a big bag of rice is the perfect housewarming gift!), she doubled down on lean proteins, vegetables, and ingredients like fresh herbs and condiments that boosted flavor. Now she shares her pragmatic but playful recipes that look as good as they taste to her millions of fans on her platform, My Healthy Dish.

Healthy, My Way offers more than 100 recipes that reflect an upbeat approach to cooking. "My Tips" are sprinkled throughout, offering pragmatic kitchen hacks, substitutions, techniques, and make-ahead notes to help you customize these recipes to your own palate and dietary needs. Healthy, My Way offers protein-packed breakfasts and snacks, bountiful bowls, easy weeknight meals, special sides, and fruit-forward sweets.

Contributor

My Nugyen

My Nugyen makes food you love with a healthy twist. She's the creator of the My Healthy Dish platform on Instagram and TikTok.