Best Whole Wheat Sweet Potato Muffins Recipes

WHOLE WHEAT SWEET POTATO MUFFINS

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.

WHOLE WHEAT SWEET POTATO MUFFINS

Steps:

• Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400°F.
• Sift flour, baking powder, and salt into a large bowl.
• In food processor, blend eggs, potato, and sugar. (Or by hand: beat eggs and mash potatoes before blending.) Add milk, oil, wheat germ, molasses, and spices; process or beat until smooth.
• Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins.
• Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake in the top third of the oven for 25 minutes or until they are lightly browned on top and dry inside.
• Serve warm or at room temperature.

WHOLE WHEAT SWEET POTATO MUFFINS

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.

WHOLE-WHEAT SWEET POTATO MUFFINS

Steps:

• 1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, then lightly mash with a fork. Set aside. 2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil. 3. Cream the butter and sugars until light and fluffy, about 3 minutes. 4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together. 5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates. 6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

WHOLE WHEAT SWEET POTATO MUFFINS

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.

WHOLE WHEAT SWEET POTATO MUFFINS

Steps:

• 1. Preheat oven to 400°F. Grease 16 muffin cups, or line with paper liners; set aside.
• 2. Prick sweet potato several times, with a fork, and place onto a baking sheet. Bake, until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash. Reduce oven heat to 350°F.
• 3. Whisk together next 7 ingredients. Stir in the remaining items, plus the mashed sweet potato, just until items are moistened. Spoon batter evenly, into prepared muffin cups.
• 4. TOPPING: Blend together the oatmeal and next 3 items, in a food processor or blender. Sprinkle topping over unbaked muffins.
• 5. Bake, until golden and the tops spring back, when lightly pressed, 12-15 minutes. Makes 16 muffins. Nutrition: One muffin 233 cal, 6.9 g fat (1.1 g sat), 27 mg chol, 182 mg sod, l84 mg potassium, 41.1 g carg, 3.1 g fiber, 4.8 g protein.