whole wheat sweet potato muffins
Made these muffins to share with family and friends and all agree they are scrumptious!
prep time
1 Hr 15 Min
cook time
15 Min
method
---
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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup honey
- 1 - (6 ounce) container vanilla yogurt
- 1/2 cup oatmeal
- 1/2 cup brown sugar
- 1/2 cup almonds, thinly sliced
- 1 teaspoon cinnamon
How To Make whole wheat sweet potato muffins
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Step 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.
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Step 2Reduce the oven temperature to 350 degrees F ( 175 degrees C).
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Step 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.
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Step 4Blend the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
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Step 5Bake the muffins in the preheated oven until golden and the tops spring back when lightly pressed. 12 to 15 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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