whole wheat sweet potato muffins

Name: Whole Wheat Sweet Potato Muffins
Prep time: 45 min
Cook time: 50 min
Yield: 16
Cuisine: American
Ingredients: 1 medium sweet potato; 2 cup(s) whole wheat flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground ginger; 1/8 teaspoon(s) ground cloves; 1/4 cup(s) vegetable; 2 large eggs, lightly beaten; 1 teaspoon(s) vanilla extract; 1 cup(s) honey; 1 - (6 oz) container vanilla yogurt (or vegetarian replacement); ## ********TOPPING********; 1/2 cup(s) oatmeal; 1/2 cup(s) packed brown sugar; 1/2 cup(s) almonds; 1 teaspoon(s) cinnamon

(1 RATING)

31 Pinches

Sharon Colyer

Louisville, KY

Updated on Oct 10, 2013

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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prep time 45 Min

cook time 50 Min

method Bake

yield 16 serving(s)

Ingredients

1 medium sweet potato
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 cup vegetable
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup honey
1 - (6 oz) container vanilla yogurt (or vegetarian replacement)
********TOPPING********
1/2 cup oatmeal
1/2 cup packed brown sugar
1/2 cup almonds
1 teaspoon cinnamon

How To Make whole wheat sweet potato muffins

Step 1

Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.

Step 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.
Step 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.
Step 4

TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
Step 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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