Whole Wheat Sweet Potato Muffins Recipe

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Whole Wheat Sweet Potato Muffins

Sharon Colyer

By
@Cmom02

This recipe came from Allrecipes. I tweaked it only slightly. I love sweet potatoes & honey! I don't think I have made a recipe with honey. But, I use it on things, like biscuits, waffles, etc. Anyway, I am looking forward to making them. I would like to put more sweet potatoes in the recipe, but don't know how that would be. Might be too heavy. So, might try that at a later time. Hope you enjoy the muffins!


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Rating:

Comments:

Serves:

16

Prep:

45 Min

Cook:

50 Min

Method:

Bake

Ingredients

1 medium
sweet potato
2 c
whole wheat flour
1 tsp
baking soda
1/2 tsp
salt
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/4 tsp
ground ginger
1/8 tsp
ground cloves
1/4 c
vegetable
2 large
eggs, lightly beaten
1 tsp
vanilla extract
1 c
honey
1
(6 oz) container vanilla yogurt (or vegetarian replacement)

********TOPPING********

1/2 c
oatmeal
1/2 c
packed brown sugar
1/2 c
almonds
1 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.
2
Prick sweet potato several times, with a fork, and place onto a baking sheet. Bake, until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash. Reduce oven heat to 350°F.
3
Whisk together next 7 ingredients. Stir in the remaining items, plus the mashed sweet potato, just until items are moistened. Spoon batter evenly, into prepared muffin cups.
4
TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
5
Bake, until golden and the tops spring back, when lightly pressed, 12-15 minutes. Makes 16 muffins.

Nutrition: One muffin 233 cal, 6.9 g fat (1.1 g sat), 27 mg chol, 182 mg sod, l84 mg potassium, 41.1 g carg, 3.1 g fiber, 4.8 g protein.

About this Recipe