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Whole Wheat Sweet Potato Muffins Recipe

Recipe by: zanyzaynab

"Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping."

Directions

1Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
2Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
3Reduce the oven temperature to 350 degrees F (175 degrees C).
4Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
5Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
6Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.