WHOLE WHEAT SWEET POTATO MUFFINS
In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy!
Provided by Finneus Fudge
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Put papers in large muffin pan for 12 muffins.
- Whisk together 1st seven ingredients in a bowl.
- Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
- Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
- Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
- Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes.
- Remove muffins and cool on rack.
Nutrition Facts : Calories 265.4, Fat 9.1, SaturatedFat 1, Cholesterol 31, Sodium 196.9, Carbohydrate 42.8, Fiber 3.3, Sugar 15.3, Protein 4.6
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