WHOLE WHEAT SWEET POTATO MUFFINS
Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping.
Provided by zanyzaynab
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 16
Number Of Ingredients 17
Steps:
- Preheat an 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 pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- 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 mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
- Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
- Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 41.1 g, Cholesterol 23.8 mg, Fat 6.9 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 181.7 mg, Sugar 26.3 g
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Samad Dada
[email protected]Overall, I thought these muffins were just okay. They weren't bad, but they weren't amazing either.
Limon Limonnn
[email protected]These muffins were a bit bland. I think I'll try adding some more spices next time.
Mary Gonzales
[email protected]The muffins didn't rise very much, so they were a bit dense. I'm not sure what I did wrong.
Dalton Turner
[email protected]I found these muffins to be a bit dry. I think I might try adding some extra oil or butter next time.
Andrew McDermott
[email protected]These muffins were a bit too sweet for my taste, but I think that's just a personal preference. They were still moist and fluffy, and I liked the addition of the nuts.
Pamela Thomas
[email protected]I'm not a big fan of sweet potato, but I actually really enjoyed these muffins. They were moist and flavorful, and the sweet potato flavor was subtle.
Joshua Momoh
[email protected]These muffins are a great way to use up leftover sweet potatoes. They're also a healthy and delicious snack or breakfast option.
Lwazi Ngwenya
[email protected]I love the combination of sweet potato and spices in these muffins. They're the perfect fall treat.
Chinamerem Gift
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're filling and satisfying, and they taste great.
Shamima Omi
[email protected]So easy to make and so yummy! I love that I can use whole wheat flour and still get a delicious muffin.
Jayedul Islam
[email protected]These muffins were surprisingly good. I wasn't sure how the sweet potato would taste, but it was actually really delicious. The muffins were moist and flavorful, and they had a nice, chewy texture.
Amani Mariki
[email protected]Not bad at all. I was a bit skeptical about the sweet potato, but it actually worked really well. The muffins were light and fluffy, and the sweet potato gave them a nice, natural sweetness.
Maxa Cumra
[email protected]Delicious! I made these for a brunch party and they were gone in minutes. Everyone raved about how moist and flavorful they were.
Ammar Sarwar
[email protected]I've made these muffins several times now, and they're always a hit. The kids love them for breakfast or snacks, and I love that they're a healthy alternative to other muffin recipes.
Nonhlanhla Mkhize
[email protected]These muffins are fantastic! The perfect balance of sweetness from the sweet potatoes and warmth from the spices. They're moist and fluffy, with a lovely golden-brown crust. I'll definitely be making these again.