Breakfast

Whole Wheat Sweet Potato Muffins is for Breakfast, Snack.

Whole Wheat Sweet Potato Muffins takes 10 minutes to prepare.

Whole Wheat Sweet Potato Muffins takes 15 minutes to cook.

Whole Wheat Sweet Potato Muffins makes 10 servings.

The ingredients for Whole Wheat Sweet Potato Muffins are:

1 small sweet potato (or half a large sweet potato), baked and mashed
1 cup whole wheat flour
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
1/8 t. nutmeg
2 T. Olive oil
1 egg, lightly beaten
1/2 t. vanilla
1/4 cup brown sugar
4 oz. milk

For topping:
10 almonds
1 t. coconut
1 t. steel cut oats

Here is how you make Whole Wheat Sweet Potato Muffins:

Heat oven to 350 degrees.Make topping:Combine almonds and oats in a food processor and lightly chop. Add coconut. Spread on cookie sheet and put in oven for 3-5 minutes, until lightly toasted.Mix flour, baking soda, salt, cinnamon and nutmeg. Stir in oil, egg, vanilla, brown sugar and sweet potato.Pour into muffin cups (almost to top) and then add topping to each one.Bake 12-15 minutes.*You can add more brown sugar if you prefer them sweeter; as these come out only slightly sweet.Serving Size: 10 muffinsNumber of Servings: 10Recipe submitted by SparkPeople user LAURALEI_48.

The nutritional information for Whole Wheat Sweet Potato Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 116.0

• Total Fat: 4.4 g
• Cholesterol: 19.5 mg
• Sodium: 137.6 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 2.0 g
• Protein: 3.2 g