Incredibly moist and delicious whole wheat muffins with grated sweet potato and warm spices.
My love for sweet potatoes began much earlier in life – a sweet potato, slow roasted in open fire for couple of hours (guessing…), it was fully charred and almost black on the outside. We had to split it open and gently scoop the flesh with a spoon, trying to avoid the black burnt parts, it was Heaven!!!!!
Thankfully, sweet potatoes are available year round and is a staple in our home. They are loaded with beta-carotene, complex carbohydrates, dietary fiber, vitamins and minerals – it is one power house in the produce section. Kids love the sweet flavor and munch on sweet baked fries like candy and I love the versatility of this root in sweet and savory dishes- more choices!
The convenience of this muffin is that it does not require cooked sweet potato. Please don’t get me wrong, mashed cooked sweet potato puree adds a wonderful moisture and flavor to baked goods and I totally love them. That said, it also involves planning ahead (up to several hours or a day). So, this recipe comes handy on such occasions or all for that matter, because this is so wonderfully moist and delicious and the recipe couldn’t be any simpler –
Combine all dry ingredients in a bowl.
Combine all wet ingredients in another bowl.
Stir dry into wet, stir in grated sweet potatoes and chopped walnuts.
Transfer to pan, sprinkle additional walnuts on top and bake, voila! So simple.
My obvious preference was to use all whole wheat flour ( its all about sneaky nutrition, right?) but after couple of tries I settled with this ratio. This yielded a much tender and super soft muffin. Tenderness for the win!!!
Can you all see this soft, fluffy texture? And the taste is A-M-A-Z-I-N-G
-Peel the skin off a medium sweet potato and grate on the coarse side of your box grater. Measure 2 cups for the recipe
– Try to use only freshly grated Nutmeg, it makes a huge difference when compared to the pre ground ones. Buy whole nutmegs and grate some with a microplane or the finest grater you have on hand.
Skill level – Intermediate
Moist Sweet Potato-Spice Muffins
3/4 cup whole wheat flour
1/4 cup + 1 tablespoon all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg, freshly grated
2 large eggs, beaten lightly
1/2 cup golden brown sugar, packed
1/2 cup greek yogurt
1/2 cup vegetable or canola oil
2 cups coarsely grated sweet potato, refer notes
1/2 cup walnuts, chop coarsely
1. Preheat oven to 350 degrees F. Line a standard muffin pan with 11 paper liners and set aside.
2. In a small bowl, whisk together first 8 ingredients (flour through nutmeg) and set aside.
3. In another large bowl, whisk together eggs, brown sugar, greek yogurt and oil until smooth. Stir in the flour mixture until just combined (do not over mix). Now, stir in the grated sweet potato and half the chopped walnuts, until thoroughly combined.
4. Divide batter evenly into prepared muffin cups (about 2/3 full). Sprinkle remaining chopped walnuts on top.
5. Place pan in the middle rack of the oven and bake for about 25 minutes or until a toothpick inserted in the middle comes clean.
6. Place pan on a wire rack to cool completely.
Makes 11 muffins
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