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Whole Grain Sweet Potato Muffins

November 23, 2009
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Hubby is out of muffins.  The usual is the whole grain banana muffins, but we’re out of bananas, and I didn’t remember to buy any on my last trip to the grocery.  This close to Thanksgiving, no way in hell am I braving the crowds if I don’t have to.  So, given that necessity is the mother of invention, I decided to try to do something with the baby food sweet potatoes in the pantry.  I don’t have kids, so you may wonder why I had baby food sweet potatoes.  I think I had some notion of using it in brownies, but it turned out that applesauce was lower calorie, I think.  Anyway, my friend Jackie makes these pumpkin muffins that hubby loves–they’re loaded with fall flavors of cinnamon and nutmeg–not my thing, but a popular flavor combo.  I decided they’d go well with sweet potatoes.  So I took my base banana muffin recipe and adapted it.  The original recipe calls for 2 eggs, which I just flat forgot about, but it didn’t seem to be detrimental.  Things were plenty moist enough.

Ingredients:

  • 1 cup all purpose flour
  • 1/4 cup wheat germ
  • 3/4 cup whole wheat flour
  • 1 cup oatmeal
  • 1/4 cup milled flax
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmet
  • 3 tsps baking powder
  • 1/4 tsp salt
  • 3 6 oz. jars of baby food sweet potatoes
  • 1 1/2 sugar
  • 1/2 cup oil

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray the muffin tins with cooking spray
  3. In a large bowl combine flour, flax, oats, wheat germ, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center and set aside.
  4. In another bowl, combine the sweet potatoes, sugar, and oil.
  5. Add wet mixture all at once to the dry.
  6. Stir until just moistened (batter will be lumpy)
  7. Spoon batter into prepared muffin pans, about 2/3rds full. Bake at 350 for 20-25 minutes or until wooden toothpick inserted near center comes out clean.
  8. Cool in pan on a wire rack for 10 minutes. Remove muffins from pan and cool on rack.

Makes 18 muffins.

Printable version.

3 Comments leave one →
  1. November 24, 2009 10:03 am

    These muffins sound right up my alley. Healthy and delicious!

  2. November 25, 2009 5:40 pm

    Oh no flax or baby foodin the pantry(my baby is 22) otherwise these would be on the table Thanksgiving morning!

  3. Kait Nolan permalink
    November 25, 2009 6:34 pm

    You can totally make them without flax. Just add that much additional flour or oatmeal or one of the other grains. And you can boil up real sweet potatoes and mash them if you have those on hand (as you very well may given it’s Thanksgiving). It just takes longer.

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