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Whole Wheat Sweet Potato Muffins

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“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!”
12 muffins

Ingredients Nutrition


  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.

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