My two FAVORITE ingredients to bake with are pureed pumpkin and sweet potato. They add both moistness (sorry to all you readers who can't handle the word "moist") and sweetness to whatever you're baking, which is why they are the perfect addition to muffins. Besides chocolate chips. Chocolate chips are the other perfect addition to muffins.
I was at Costco (aka adult Disneyland) last weekend and bought a GIANT bag of sweet potatoes. It's only going to take us a century to get through them. But this winning muffin recipe should help make a dent. Muffins on muffins. Can't get mad about that.
These whole grain sweet potato muffins hold a lot of potential: they can be great as a snack (especially great for pre-workout), as part of breakfast (don't forget coffee), or even as a light dessert. Nom nom nom. You should make them ASAP. Just hit up the store for some pureed sweet potato (or do it yourself!) first.
Sweet Potato Muffins
1 cup pureed sweet potato
2/3 cup plain Greek yogurt
1/4 cup turbinado sugar
2 tbsp melted coconut oil (or other oil)
1 tsp vanilla
1 cup whole wheat pastry flour
1/2 cup oat bran (or 1/2 cup ww pastry flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup chopped walnuts (optional)
Preheat oven to 375F and line or grease muffin tin.
In one bowl, whisk together sweet potato, Greek yogurt, sugar, coconut oil, egg, and vanilla.
In another bowl, mix together flour, bran (or more flour), baking powder, baking soda, and cinnamon.
Add the dry ingredients to the wet and fold until just combined. Fold in walnuts, if desired.
Spoon into muffin pan; bake for 25-27 minutes (tops will appear done early on, but center will not be set -- don't worry, keep baking!!).
Enjoy when cool!
Nutritional Information (1 muffin): 119 calories, 20.8g carbs, 3.5g fat, 4.3g protein