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!

• Ready In: 50 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup brown sugar
• 1⁄2 cup Splenda Sugar Blend for Baking
• 1⁄4 cup non-fat vanilla yogurt
• 1⁄4 cup canola oil
• 1  teaspoon vanilla extract
• 2  eggs
• 1⁄4 cup  orange juice
• 1  cup all-purpose flour
• 1  cup whole wheat bread flour
• 2  teaspoons baking powder
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg
• 1⁄2 teaspoon salt
• 4  cups  shredded raw sweet potatoes
• 1⁄2 cup  chopped pecans

Directions

1. Preheat oven to 350.
2. Put papers in large muffin pan for 12 muffins.
3. Whisk together 1st seven ingredients in a bowl.
4. Mix together the flours, baking powder, spices, salt, and sweet potatoes in a large bowl.
5. Stir in the wet ingredients, gently mixing until the flour is absorbed. This will be a very thick batter.
6. Drop the batter into the muffin papers using a cookie scoop. They should be full. Sprinkle tops with chopped pecans.
7. Bake the muffins for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 10 minutes.
9. Remove muffins and cool on rack.