Sweet Potato Graham Muffins

Makes 12
Time 40 min
Sweet Potato Graham Muffins

Made with whole wheat flour, nonfat yogurt and hearty sweet potatoes, these muffins are a gently sweet, welcome snack during a season full of indulgences. Package for gift giving with our downloadable gift tag.

Special Diets:

VegetarianVegetarian

Ingredients

    1 1/2 cupswhole wheat pastry flour
    1 cupcoarse graham cracker crumbs, divided
    1/2 cupsugar
    1 teaspoonbaking powder
    1 teaspoonbaking soda
    1/2 teaspoonfine sea salt
    1 (12-ounce)sweet potato, peeled and grated
    3 tablespoonsunsalted butter, room temperature
    1 container (6-ounce)nonfat plain yogurt
    2eggs
    1/4 cupfinely chopped pecans or walnuts

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375°F.


Line a 12-cup muffin tin with cupcake papers; set aside.


In a large bowl, whisk together flour, 3/4 cup of the crumbs, sugar, baking powder, baking soda and salt.


Add sweet potatoes and toss until well coated; set aside.


In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds.


Add eggs one at a time, whisking well after each addition.


Add flour and sweet potato mixture and fold together until just combined.


Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

Nutritional Info

Serving Size

1 muffin

Calories

190

Total Fat

6g

Saturated Fat

2.5g

Cholesterol

45mg

Sodium

310mg

Total Carbohydrate

29g

Dietary Fiber

3g

Total Sugars

11g

Protein

4g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.