Scale

1 medium baked or roasted sweet potato flesh (about 1 cup mashed)

1/3 cup canola oil

1/2 cup 2% milk

1 large egg

1/3 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon table salt

1/4 teaspoon cardamom

Topping: 1/4 cup rolled oats

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Preheat oven to 400°F and spray a 12 count muffin tin with non-stick cooking spray.

In a medium mixing bowl, add mashed sweet potato, canola oil, milk, egg, sugar, and vanilla and mix until combined.

In a small mixing bowl, add the remaining dry ingredients (except the oats) – mix until combined.

Add dry ingredients to the wet ingredients and stir until just combined.

Fill each muffin cup with batter, about 2/3 of the way full and sprinkle the oats on top of each one.

Bake for 20-22 minutes or until the muffins are lightly golden on top and a toothpick inserted into the center of the biggest muffin comes out clean.