• 52425e5726eeffebcd5ccb7b8e7c1bb3

Whole Wheat Sweet Potato Muffins

Recipe is modified from Whole Foods. Add vanilla protein powder if desired for a great post-workout snack!

Prep
Cook
Serves 12people
Ingredients
1 1/2
cups whole wheat pastry flour
1
cup coarse graham cracker crumbs, divided
1/2
cup of Instant Oatmeal Oats (dry
1/2
cup sugar
1
tsp baking powder
1
tsp baking soda
1/2
tsp fine sea salt
1 3/4
lb sweet potato, peeled and grated
3
tbsp unsalted butter, at room temperature
6
oz ounce container plain greek yogurt
2
eggs
1
tsp vanilla
1/4
cup finely chopped pecans or walnuts
Directions
1.
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray or use cupcake papers; set aside.
2.
In a large bowl, whisk together flour, 1/2 cup crumbs, oats, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside.
3.
In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add vanilla. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/2 cup crumbs and bake until golden brown and cooked through, about 25 minutes

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