Sweet Potato Muffins with Pecan Streusel

6
Total Time
45 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy

Ingredients

packed brown sugar

2 Tbsp

quick cooking rolled oats

2 Tbsp

chopped pecans

2 Tbsp

ground cinnamon

1½ tsp

canola oil

1½ tsp

all-purpose flour

1 cup(s)

whole wheat flour

½ cup(s)

sugar

¼ cup(s), granulated

packed brown sugar

¼ cup(s)

baking powder

1½ tsp

ground ginger

¾ tsp

baking soda

½ tsp

ground cinnamon

½ tsp

table salt

¼ tsp

mashed sweet potato

1 cup(s)

low-fat buttermilk

cup(s)

canola oil

2 Tbsp

egg(s)

1 large

Instructions

  1. Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
  2. To make streusel, stir together brown sugar, oats, pecans, and cinnamon in small bowl until blended. Stir in oil.
  3. To make muffins, whisk together all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, ginger, baking soda, cinnamon, and salt in large bowl. Whisk together sweet potato, buttermilk, oil, and egg in medium bowl. Add sweet potato mixture to flour mixture and stir until moistened (batter will be thick).
  4. Spoon batter into prepared muffin cups and sprinkle evenly with streusel. Bake until toothpick inserted into centers of muffins comes out clean about 20 minutes. Cool in pan on wire rack 10 minutes. Remove muffins from pan and cool completely on rack.
  5. Per serving: 1 muffin

Notes

To get 1 cup of mashed sweet potato, bake 1 large sweet potato at 400°F for 1 hour or until tender. Cut lengthwise in half and open up to let cool before scooping flesh out and mashing.

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