Whole Wheat Sweet Potato Muffins

Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping.

• Calories: 233 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup honey
• 2 cups whole wheat flour
• ¼ cup vegetable oil
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup brown sugar
• 2 eggs, lightly beaten
• ½ cup almonds
• 1 sweet potato
• 1 (6 ounce) container vanilla yogurt
• ½ cup oatmeal
• 1 teaspoon cinnamon

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Reduce the oven temperature to 350 degrees F (175 degrees C).

Step 4

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.

Step 5

Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.

Step 6

Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.