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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!”
READY IN:
50mins
SERVES:
12
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  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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