Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, noom friendly whole wheat sweet potato muffins. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Prick sweet potato several times with a fork and place onto a baking sheet. Bake the sweet potato in the preheated oven until easily pierced with a Sprinkle topping over unbaked muffins. Whole wheat sweet potato muffins with a crunchy granola topping are easy to make even for a beginner.
Noom Friendly Whole Wheat Sweet Potato Muffins is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Noom Friendly Whole Wheat Sweet Potato Muffins is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook noom friendly whole wheat sweet potato muffins using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Noom Friendly Whole Wheat Sweet Potato Muffins:
- Prepare 1 sweet potato
- Make ready 2 cups whole wheat flour
- Take 1 teaspoon baking soda
- Make ready 1/2 teaspoon salt
- Take 1 teaspoon ground cinnamon
- Take 1/4 teaspoon ground nutmeg
- Prepare 1/4 teaspoon ground ginger
- Get 1/4 teaspoon ground cloves
- Take 1/4 cup apple sauce
- Prepare 1/4 cup maple syrup
- Prepare 2 eggs lightly beaten
- Make ready 1 teaspoon vanilla extract
- Prepare 1 container (5-6oz) Greek vanilla yogurt
Sweet Potato Muffins (Freezer-Friendly!) This post may contain affiliate links. These Sweet Potato Muffins are a healthy breakfast or snack on the go, and they are gluten-free and vegan. Whole wheat flour might work, or buckwheat flour, but I haven't tested either with this recipe. Whole wheat flour makes fantastic muffins.
Instructions to make Noom Friendly Whole Wheat Sweet Potato Muffins:
- Preheat the oven to 400F. Wash the potato and prick it several times with a fork. Bake for 40 minutes on a baking sheet.
- The sweet potato should be soft; test with a fork. Peel and mash it.
- Set the oven to 350F.
- In a mixing bowl, combine all the dry ingredients.
- Add the rest of the ingredients to the bowl and mix completely
- Grease 16 muffins cups or use paper liners. I tend to use liners. It is just easier.
- Spoon out the batter evenly amongst the cups.
- Bake for 12 to 15 minutes. Once completely cooled, you can easily decorate these muffins. Here I've used some marshmallow fondant to make little froggies.
It holds a lot of moisture and adds a pleasantly nutty flavor plus a hearty, satisfying texutre. I like to make muffins with various squash purees, like pumpkin, butternut, or sweet potato, to give them a nutritional boost. I made way too many whipped sweet potatoes yesterday for Mr. How Sweet's belated birthday dinner and knew I had to come up with some way to use them Please don't leave me. I'll share my muffins if you stay.
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