Recipe: Sweet Potato Muffins

I love muffins, cakes, cookies, you name it. Usually these goodies are not too healthy, but I have found a great recipe for whole wheat sweet potato muffins. I think they are pretty darn healthy so I feel good feeding these to my family. The boys love these muffins! They are a hit in our house. Best of all? They smell incredible as they bake. It is sorta like autumn in a cup!

• Muffin Mix:
• 1 sweet potato
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup unsweetened applesauce
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup honey
• 1 (6 ounce) container vanilla yogurt
•  
• Topping:
• 1/2 cup oatmeal
• 1/2 cup brown sugar
• 1/2 cup almonds (I omit almonds due to allergies)
• 1 teaspoon cinnamon

Directions:

1. Preheat an oven to 400 degrees F. Grease muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
2. Bake the sweet potato in the preheated oven until easily pierced with a fork. When the potato is cool enough to handle, peel and mash.
3. Reduce the oven temperature to 350 degrees F.
4. Whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir in the applesauce, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
5. Blend together the oatmeal, brown sugar and cinnamon. Sprinkle topping over unbaked muffins.
6. Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.