Streusel Oatmeal Sweet Potato Muffins for breakfast or snack!

Mama and Sweet Potatoes . . .

Mama loves sweet potatoes! In fact, that may be the understatement of the year. LOL!!! So, when Candace saw all the frozen sweet potatoes in her freezer, she sent me a recipe for Mama and I to make Streusel Oatmeal Sweet Potato Muffins. And, we made them last week!

Mama and I have made several sweet potato recipes over the last few years. Some of our favorites are Sweet Potato Chess Pie, Sweet Potato Bread with Streusel Topping, Mama’s Sweet Potato Pie, and the Maple Cinnamon Sweet Potato Bread, which we also made the same day as these muffins. All of these recipes are really good, and many are family favorites!

Candace found this recipe on Pinterest from Kate in the Kitchen. Her pictures were not with the streusel topping, though she did indicate in the directions that it would be good to add it to the muffins. So we did:) According to the post, the recipe is from the Louisiana Sweet Potato Commission, so it must be good!

Making the Streusel Oatmeal Sweet Potato Muffins . . .

There were some changes we made to the original recipe for these muffins:

  • We omitted the nutmeg and flaxseed. Mama only wanted to use the cinnamon, and she didn’t have flaxseed.
  • We used whole milk, not skim milk.
  • We added coconut and chopped pecans to the batter, a suggestion by Kate in her notes.

Another suggestion by Kate was to add a streusel topping. We agreed that would make the muffins even better.

Mama mixed up all the dry ingredients while I added the other ingredients to there mixing bowl.

Streusel Oatmeal Sweet Potato Muffins

We added the coconut and pecans with the dry ingredients.

Streusel Oatmeal Sweet Potato Muffins

The batter was really thick. Mama said that meant that the muffins would be good! Ok . . . Mama knows!!!

Streusel Oatmeal Sweet Potato Muffins

We scooped the batter into the muffin tin and Mama added the Streusel Topping.

Streusel Oatmeal Sweet Potato Muffins

They baked beautifully and were delicious! Mama gave my niece, Amber, who is expecting her third baby, seven of these muffins. She said they were “SOOO good!!!” She ate every one of them!!! I can tell you, they didn’t last long at our house either. Lynn loved them!

While these muffins are more for fall, when sweet potatoes are in season, you can use canned ones from the store to make these delicious little treats! Don’t wait till fall!!!

Would you like these Streusel Oatmeal Sweet Potato Muffins as a breakfast food or a snack?

Streusel Oatmeal Sweet Potato MuffinsStreusel Oatmeal Sweet Potato Muffins Recipe


  • 1 cup old-fashioned oats
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup cooked and mashed sweet potato
  • 3/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/3 cup canola oil
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut
  • 1/2 cup chopped pecans

Streusel Topping Ingredients:

  • 1/4 cup old fashioned oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla.


  1. Preheat oven to 375°. Line muffin tins with paper liners or spray with non-stick cooking spray. We did both to see which turned out the best. The result: the ones in paper liners!
  2. In a medium bowl, whisk oatmeal, flour, baking powder and soda, cinnamon.
  3. In another bowl, combine sweet potato, brown sugar, oil, egg, milk and vanilla, whisking to blend well.
  4. Add coconut and stir to combine.
  5. Add the dry ingredients and chopped pecans to the sweet potato mixture. Stir to combine, just until moistened.
  6. Scoop into muffin tins and back for 15-20 minutes.
  7. Check at the 15 minute mark- these bake up quickly.

NOTE: The instructions indicated to bake these muffins at 400 degrees. We decided it was too hot, so we thought 375 degrees would be better to bake these muffins. A lot of it has to do with your oven.

This recipe was shared on Meal Plan Monday, Busy Monday, Tasty Tuesdays, Delicious Dishes,


  1. I made these tonight. They were very good! I took some to my neighbor since the recipe made a dozen + 2 extra. I baked at 375 degrees as you suggested, but it took 25 good minutes for mine to get done. It may have been because I had a spare apple I needed to get rid of, so I chopped it up in very small bits and threw it in the batter. I didn’t use pecans or take the time to add the strudel, but the muffins were still great. Lots of ingredients to put together, but the baking time is so quick that it’s worth the trouble. Thank you for sharing.

  2. Yum! Thanks for linking up to last weeks Creative K Kids’ Tasty Tuesday – I hope you’ll join us this week!

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