Whole Wheat Sweet Potato Muffins Recipe

Name: Whole Wheat Sweet Potato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown sugar; 1/2 cup Splenda Sugar Blend for Baking; 1/4 cup non-fat vanilla yogurt; 1/4 cup canola oil; 1 teaspoon vanilla extract; 2 eggs; 1/4 cup orange juice; 1 cup all-purpose flour; 1 cup whole wheat bread flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 4 cups shredded raw sweet potatoes; 1/2 cup chopped pecans

Servings: persons

1/2 cup brown sugar
1/2 cup Splenda Sugar Blend for Baking
1/4 cup non-fat vanilla yogurt
1/4 cup canola oil
1 teaspoon vanilla extract
2 eggs
1/4 cup orange juice
1 cup all-purpose flour
1 cup whole wheat bread flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
4 cups shredded raw sweet potatoes
1/2 cup chopped pecans

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.

983

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup brown sugar, 1/2 cup Splenda Sugar Blend for Baking, 1/4 cup non-fat vanilla yogurt, 1/4 cup canola oil, and more.

Yes, Whole Wheat Sweet Potato Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Sweet Potato Muffins

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