whole wheat sweet potato muffins
(2 ratings)
Made these muffins to share with family and friends and all agree they are scrumptious!
(2 ratings)
yield
16 serving(s)
prep time
1 Hr 15 Min
cook time
15 Min
Ingredients For whole wheat sweet potato muffins
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1 mdsweet potato
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2 cwhole wheat flour
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1 tspbaking soda
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1/2 tspsalt
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1 tspground cinnamon
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1/4 tspground nutmeg
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1/4 tspground ginger
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1/4 tspground cloves
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1/4 cvegetable oil
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2 lgeggs, lightly beaten
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1 tspvanilla extract
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1 choney
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1(6 ounce) container vanilla yogurt
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1/2 coatmeal
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1/2 cbrown sugar
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1/2 calmonds, thinly sliced
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1 tspcinnamon
How To Make whole wheat sweet potato muffins
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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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2Reduce the oven temperature to 350 degrees F ( 175 degrees C).
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Whole Wheat Sweet Potato Muffins:
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