I think I could eat sweet potatoes in any way, shape or form….even in a muffin.
The combination of the sweet potatoes and applesauce in these made for a really, really moist muffin, and the cinnamon-sugar topping adds the perfect touch of sweetness and crunch.
Nothing better than a warm muffin with a dab of butter…and watch it melt
Healthier Cinnamon Crunch Sweet Potato Muffins
Ingredients
2 sweet potatoes or yams, peeled and cut into chunks
1 3/4 c. whole wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 c sugar
1/2 c unsweetened applesauce
1/2 c skim or 1% milk
1/2 tsp grated orange zest
3/4 c. pecans (optional, for extra crunch)
Topping:
3 tbsp sugar
1 tsp cinnamon
Instructions
For the muffins, bring a saucepan 3/4 full of water to a boil, ad the sweet potatoes, and cook until tender. Remove from heat and drain thoroughly. Transfer to food processor and puree until lightly fluffy. Scrape into a bowl and let cool to room temperature.
Preheat oven to 400 degrees. Grease 12 standard muffin cups with butter or butter-flavored nonstick spray.
In a bowl, stir together flour, cinnamon, nutmeg, baking powder, and salt.
In another bowl, whisk together the eggs, sugar, applesauce, milk and orange zest. Whisk vigorously for 1 minute. Add the mashed sweet potatoes and stir until completely blended. Add the flour mixture and stir just until evenly moistened. Don’t over stir, the batter will be slightly lumpy. Fold in pecans if desired.
Spoon the batter into each muffin cup, filling it 3/4 full. Sprinkle each muffin with cinnamon-sugar topping. Bake for 20-25 minutes until golden and passes the toothpick test. Lightly dust with more cinnamon-sugar topping. Let cool for about 5 minutes before serving. Serve warm.
adapted slightly from the Williams-Sonoma Baking Book
These look awesome! I’d make them for my blog but they already have all the healthy changes… thanks for doing all the work for me 🙂 I’ll have to try them out.
http://blogfoodbetter.blogspot.com
These looks beautiful, and awesome in every way! I love your photographs, and I love the cinnamon crunch on these babies.
I made these tonight and they were delish!! thanks for the great recipes 🙂
Oh, yum! These remind me of the cinnamon crunch bagels at Panera. Except I’m sure these are much healthier!
You must have had me in mind when you made these muffins ;). I’m with you – sweet potatoes are an absolute favorite food of mine, and I have been putting them in everything lately (most recently, sweet potato whoopie pies and sweet potato ice cream). I must make these soon!
I love a good healthy muffin! I will have to make these with my extra sweet potato puree from my sweet potato casserole I made the other night!
OH. EM. GEE.
These look stinkin’ FABULOUS!!
Even though the word “healthy” is in the title :(, they still look and sound amazing.
These look SO good! I am thinking they would make a great healthy Thanksgiving morning breakfast!
I can’t wait to try these………have to get the sweet potatoes first but have everything else. I love a good muffin that is healthy! I’m going to try and substitute the sugar with Splenda and use Egg Beaters. I make a muffin now that uses Bran Buds and another that you use a cake mix and add a can of pumpkin they are both so good and I hope to add this recipe to my other ones! Thanks for sharing!
I have 2 sweet potatoes that I had mistakenly sliced to thin (for SP chips, fail) – so I pureed them (uncooked) in the food processor & store in the fridge until I could decide what to do with them. Found this recipe on Pinterest today…how can I make these if I already have ‘uncooked’, ground-up sweet potatoes? Can I ‘cook’ them just by throwing them in the microwave for a bit?? haha
Question.Can this recipe be made into a cake using ingredients it calls for? Love the muffins.Just thinking I may try to make in a cake pan to see if it would work next time I make it. Thanks.
I would think so!!
I love this recipe a lot. I am making this later today as a test to see if I can make it into a simple bundt cake. Also,I am subbing 1 egg with one banana,”because I have only 1 egg at the moment”. Hoping this will turn out well.
How can I make these gluten free