Whole Wheat Sweet Potato Muffins

Whole Wheat Sweet Potato Muffins

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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!

Rating:

★★★★★ 1 vote

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

How to Make Whole Wheat Sweet Potato Muffins

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.

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