Whole Wheat Sweet Potato Muffins

Joni Letlow


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


★★★★★ 2 votes

1 Hr 15 Min
15 Min


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  • 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
  • 1
    (6 ounce) container vanilla yogurt
  • 1/2 c
  • 1/2 c
    brown sugar
  • 1/2 c
    almonds, thinly sliced
  • 1 tsp

How to Make Whole Wheat Sweet Potato Muffins


  1. Preheat 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.
  2. Reduce the oven temperature to 350 degrees F ( 175 degrees C).
  3. Whisk 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.
  4. Blend the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
  5. Bake the muffins in the preheated oven until golden and the tops spring back when lightly pressed. 12 to 15 minutes.

Printable Recipe Card

About Whole Wheat Sweet Potato Muffins

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

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