WHOLE WHEAT SWEET POTATO MUFFINS

Whole Wheat Sweet Potato Muffins image

Provided by Joni Letlow

Time 1h30m

Number Of Ingredients 17

1 medium sweet potato
2 c whole wheat flour
1 tsp baking soda
1/2 tsp salt
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 honey
1 (6 ounce) container vanilla yogurt
1/2 c oatmeal
1/2 c brown sugar
1/2 c almonds, thinly sliced
1 tsp cinnamon

Steps:

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.