Snack

Sweet Potato Crunch Muffins is for Breakfast, Snack.

Sweet Potato Crunch Muffins takes 30 minutes to prepare.

Sweet Potato Crunch Muffins takes 20 minutes to cook.

Sweet Potato Crunch Muffins makes 12 servings.

The ingredients for Sweet Potato Crunch Muffins are:

*Wet ingredients*
1/2 c mashed/pureed sweet potato
1 c unsweetened apple sauce
1 egg
1 c skim milk
1/3 c canola oil
1/2 c lightly packed brown sugar

*Dry ingredients*
3/4 c whole wheat flour
3/4 c white flour
1 c old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt (optional)

*Topping*
1/4 c wheat germ (toasted)
1/4 c old fashioned oats
1/4 c lightly packed brown sugar
1/2 tsp cinnamon
2 tbsp light butter with canola oil

Here is how you make Sweet Potato Crunch Muffins:

Makes 12 muffins. Preheat oven to 400.Steam peeled sweet potatoes and puree in either a blender or food processor, adding a few tablespoons of water if necessary. Freeze leftovers for the next time you make the muffins. In large bowl combine, applesauce, egg, milk, potato puree, and 1/2c of the brown sugar with a wooden spoon.In a separate bowl, combine, flours, 1c. oats, baking power, baking soda, and 1 tsp. cinnamon. Whisk or use fork to combine well.Add the dry ingredients into the wet ingredients, folding and stirring as little as possible until just combined.Use a lightly colored non-stick muffin pan (if you have a dark pan, adjust temp and times as necessary). If using paper cups, spray each of them lightly with cooking spray.Divide batter evenly among the 12 cups. I use about 2 large scoops of a medium size disher. Combine topping: add remaining oats and brown sugar, wheat germ, cinnamon, and butter. No need to melt the butter if you use the kind called for exactly in this recipe. (otherwise melt the butter) Its very soft, so mix well with a fork until crumbly. Divide the topping mix on each muffin. Bake at 400 for 15-20 minutes or until a toothpick comes out clean.Cool for a few minutes in pan before removing to a rack to cool completely. Left uncovered the tops stay crunchy. However in a sealed container or fridge, the tops will get softer, but are still enjoyable!Freeze leftovers and heat up in microwave. Number of Servings: 12Recipe submitted by SparkPeople user MPERSH.

The nutritional information for Sweet Potato Crunch Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 245.7

• Total Fat: 8.2 g
• Cholesterol: 19.8 mg
• Sodium: 137.2 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 3.1 g
• Protein: 6.9 g