Whole Wheat Sweet Potato Muffins Recipe

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Most Helpful Positive Review

Mar 03, 2009

i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogurt. also for the topping, cut all the ingredients in half, as i had way too much! this made 18 muffins and they cooked about 19 minutes. beautiful, sweet, and healthy!

—kelly

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Most Helpful Critical Review

Apr 18, 2011

These were delicious. I would give them five stars, except I thought that a cup of honey is overkill (I cut it down to 1/2 cup), the timing was off (I had to bake for about 30 minutes), and they would have been WAY to liquidy if I had put in the yogurt. With those changes, these are perfect.

—Chef Sugar and Spice

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146 Ratings

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Jan 20, 2009

Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not for the slightly high sweetness (and I'm a sugarholic). ALL kids will devour them. Busy/cheap people, try these variations: Quarter sweet potato and nuke for 8 minutes (check: skin pulls off easily when done, but tears when overdone) Trade honey for brown sugar. Don't feel bad skimping on either. These muffins are plenty sweet. Use 1/2 Cup skim milk instead of yogurt If cloves or ginger aren't handy, try allspice. Mash the potato with the oil, it makes it easier.

—Laserdad

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Apr 13, 2009

Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batter in a 8x8 glass pan for about 25 min. Yum!

—SNOWPEECH

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Apr 13, 2009

I was so tempted to add some all purpose white flour...I thought for sure 100% whole wheat flour would be to heavy and earthy. I was wrong. This turned out wonderfully and you can feel pretty good about their healthy ingredients. I took other's advice and cut down on the sweetener - I used 1/2 cup of Agave syrup and it turned out perfectly sweet. I also substituted milk for the vanilla yogurt and I put a touch of melted light butter into my topping with a bit of water to hold it all together. I let the batter sit for about 45 minutes before I baked them. These are delicious and I'll be making them often.

—accidental cook

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May 31, 2012

Love these! I baked per recipe except that I took the advise of others and used only 1/2 cup of Agave instead of 1 cup of honey. I did use 1 cup of reg whole wheat flour and 1 cup of white whole flour. I also halved the amount of topping and it was plenty. My sweet potato was pretty large and these came out so moist and not too heavy, maybe due to the white whole wheat flour. Will make often! Thanks for this lovely recipe!

—klhskygirl

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Apr 21, 2010

YUM! Had a lonely sweet potato sitting around and wasn't sure what I was going to do with it, so I thought I'd try these muffins. They are so good! I used applesauce instead of the oil per other suggestions & used only 1/2 cup of honey. Other than that, kept everything else the same for the muffin ingredients. The taste is perfect! Not too sweet, but sweet enough. The oat topping is a nice touch! I halved the topping & it was just the right amount for 18 muffins. Thank you so much for this recipe! Will definitely be making these again. :)

—TTV78

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Nov 05, 2009

I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave sweetener plus a few more squirts after checking the batter. I have a huge sweet tooth and I could stand to have these sweeter but then again they are still tasty. I didn't want to bust out the blender so I just did the sugar and oats and cinnamon for the topping added a little melted butter to make them stick. I can't wait to have an extra sweet potato laying around. I am making these again!

—SuziandBear

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Nutrition

Calories
233 kcal
12%

Carbohydrates
41.1 g
13%

Cholesterol
27 mg
9%

Fat
6.9 g
11%

Fiber
3.1 g
12%

Protein
4.8 g
10%

Sodium
182 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Sweet Potato Muffins

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 233
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1.1g 5 %
Cholesterol 27mg 9 %
Sodium 182mg 7 %
Potassium 184mg 5 %
Total Carbohydrates 41.1g 13 %
Dietary Fiber 3.1g 12 %
Protein 4.8g 10 %
Sugars 26.3g
Vitamin A 26 %
Vitamin C < 1 %
Calcium 7 %
Iron 18 %
Thiamin 14 %
Niacin 20 %
Vitamin B6 9 %
Magnesium 15 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.