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My review
Whole Wheat Sweet Potato Muffins
zanyzaynab
"Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping."
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Ingredients
servings 233 calsOriginal recipe yields 16 servings (16 muffins)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 233 calories; 6.9 g fat; 41.1 g carbohydrates; 4.8 g protein; 24 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 152180 Ratings
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Most helpful positive review
3/1/2009
i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogu...
Most helpful critical review
4/18/2011
These were delicious. I would give them five stars, except I thought that a cup of honey is overkill (I cut it down to 1/2 cup), the timing was off (I had to bake for about 30 minutes), and they...
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3/1/2009
i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogu...
1/18/2009
Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not ...
3/23/2009
Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batt...
4/12/2009
I was so tempted to add some all purpose white flour...I thought for sure 100% whole wheat flour would be to heavy and earthy. I was wrong. This turned out wonderfully and you can feel pretty ...
4/20/2010
YUM! Had a lonely sweet potato sitting around and wasn't sure what I was going to do with it, so I thought I'd try these muffins. They are so good! I used applesauce instead of the oil per ot...
5/31/2012
Love these! I baked per recipe except that I took the advise of others and used only 1/2 cup of Agave instead of 1 cup of honey. I did use 1 cup of reg whole wheat flour and 1 cup of white whol...
11/4/2009
I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave s...
1/5/2010
These are delicious.. sooo moist! I used whole wheat pastry flour, which I prefer over regular. I used plain yogurt instead of vanilla. Next time I will cut the topping to about 1/3 the amoun...