Whole Wheat Sweet Potato Muffins

50 mins (prep 20, cooking 30)
18 ingredients
12 servings
In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy!

Categories:  <-60-mins , quick-breads , muffins , breads , potato , vegetable , yam~sweet-potato , time-to-make ,
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Serving Size (111.57 g)
Servings 12
Amount per Serving
Calories 192.01 Calories from Fat 46.35
% Daily Value *
Total Fat 5.15g 95.09%
Saturated Fat 0.44g 26.58%
Trans Fat 0.02g %
Cholesterol 0.0mg 0.0%
Sodium 224.64mg 112.32%
Total Carbohydrate 34.55g 138.18%
Dietary Fiber 2.81 g 134.99%
Sugars 13.42 g %
Protein 2.38g 57.16%
Vitamin A 11200.18IU% Vitamin C 4.49mg%
Calcium 81.63mg% Iron 1.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baking, splenda sugar blend, vanilla yogurt, whole wheat bread flour, raw, chopped pecans