Whole Wheat Sweet Potato Muffins

Joni Letlow


Made these muffins to share with family and friends and all agree they are scrumptious!

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★★★★★ 2 votes
1 Hr 15 Min
15 Min


1 medium
sweet potato
2 c
whole wheat flour
1 tsp
baking soda
1/2 tsp
1 tsp
ground cinnamon
1/4 tsp
ground nutmeg
1/4 tsp
ground ginger
1/4 tsp
ground cloves
1/4 c
vegetable oil
2 large
eggs, lightly beaten
1 tsp
vanilla extract
1 c
(6 ounce) container vanilla yogurt
1/2 c
1/2 c
brown sugar
1/2 c
almonds, thinly sliced
1 tsp


1Preheat oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
Bake the sweet potato in the preheated oven until easily pieced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
2Reduce the oven temperature to 350 degrees F ( 175 degrees C).
3Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and the mashed sweet potato, just until all ingredients are moistened.
Spoon batter evenly into prepared muffin cups.
4Blend the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
5Bake the muffins in the preheated oven until golden and the tops spring back when lightly pressed. 12 to 15 minutes.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Healthy
Hashtags: #sweet, #potato, #wheat, #whole