I have been meaning to post this recipe for weeks, but I keep baking and cooking so much that I cannot keep up with my posts. As I mentioned before, I am on a total muffin kick. I just cannot get enough of them lately. I came up with this recipe because I had some sweet potatoes to use up and I wanted to try something different. I usually just bake them at 400 degrees F until they are caramelized and tender and and eat them as is. They really don’t need all the extra sugar, butter and marshmallow toppings that are commonly slathered on top of them because they are so sweet and satisfying on there own (even though I’ve never once turned down sweet potato pie or casserole!) Imagine having your favorite side dish turned into a healthy breakfast option. That’s where I was going with this recipe and I must say that it was a total success. I made a lot of substitutions to increase their nutritional value, but you can replace the ground flax seed with another egg and the applesauce with more oil. Whatever you decide, I promise nobody will ever know these muffins are whole wheat and packed with vitamin A.

The streusel topping adds another crunchy layer of flavor and texture. I ate these for a week straight and they were still as moist as the first day I made them. If you have any picky eaters at your house, take this as another way to disguise health food.

Sweet Potato Muffins
Recipe type: Breakfast
Cook time: 
Total time: 

Serves: 16

These muffins are so incredibly moist and delicious that you won’t even know that they’re good for you. These are perfect for breakfast with a strong steaming cup of coffee.
  • 2 cups King Arthur Whole Wheat White Flour
  • ¼ cup wheat germ
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • 1 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • ¼ cup unsweetened applesause
  • 2 tablespoons canola oil
  • 1 large egg
  • 1 tsp ground flax seed simmered in 3 tablespoons water
  • 1 cup mashed sweet potato
  • ½ overipe mashed banana
  • 1 teaspoon vanilla extract
  • ¾ cup lowfat buttermilk
  • ½ cup chopped pecans
  • ½ cup King Arthur cinnamon chips (optional)
  • 1 cup oats
  • ⅓ cup brown sugar
  • ¼ cup whole wheat flour
  • 2 tablespoons wheat germ
  • ½ cup chopped pecans
  • ½ cup dried cranberries
  • ¼ cup cold butter

  1. Preheat oven to 400 degrees F. Bake 4 small organic sweet potatoes for 35-40 minutes until tender. Mash with a fork.
  2. Coat a 12-cup muffin pan with cooking spray or cupcake liners.
  3. In a medium bowl, whisk together the flour, wheat germ, baking soda, salt, cinnamon, ginger, pumpkin pie spice and nutmeg.
  4. In a large bowl, whisk together the sugar, molasses, applesauce, oil, egg and flax seed mixture until combined.Whisk in the sweet potato, banana and vanilla. Stir in the flour mixture in 2 batches, alternating with the buttermilk just until combined.
  5. For the topping, stir together first 6 ingredients. Cut the cold butter into the mixture with a pastry cutter under coarse crumbles form.
  6. Pour the batter into the prepared muffin pan and sprinkle generously with the crumble topping. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  7. Let cool on a wire rack for 15 minutes before removing from pan.




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