Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, noom friendly whole wheat sweet potato muffins. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Whole wheat sweet potato muffins with a crunchy granola topping are easy to make even for a beginner. Made in one bowl and ready in minutes! These whole wheat sweet potato banana muffins are perfect for breakfast or as a healthy snack.
Noom Friendly Whole Wheat Sweet Potato Muffins is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Noom Friendly Whole Wheat Sweet Potato Muffins is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Noom Friendly Whole Wheat Sweet Potato Muffins:
- Prepare 1 sweet potato
- Get 2 cups whole wheat flour
- Take 1 teaspoon baking soda
- Prepare 1/2 teaspoon salt
- Get 1 teaspoon ground cinnamon
- Take 1/4 teaspoon ground nutmeg
- Prepare 1/4 teaspoon ground ginger
- Get 1/4 teaspoon ground cloves
- Prepare 1/4 cup apple sauce
- Take 1/4 cup maple syrup
- Prepare 2 eggs lightly beaten
- Make ready 1 teaspoon vanilla extract
- Prepare 1 container (5-6oz) Greek vanilla yogurt
I'll share my muffins if you stay. 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.
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.
Whole wheat flour makes fantastic muffins. 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. They are also gluten free, grain free. Prick sweet potato several times with a fork and place onto a baking sheet.
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