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!
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READY IN: 50mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup brown sugar
- 1⁄2
- 1⁄4
- 1⁄4cup canola oil
- 1teaspoon vanilla extract
- 2
- 1⁄4cup orange juice
- 1
- 1
- 2teaspoons baking powder
- 1teaspoon cinnamon
- 1teaspoon nutmeg
- 1⁄2teaspoon salt
- 4cups shredded raw sweet potatoes
- 1⁄2cup chopped pecans
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DIRECTIONS
- 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.
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