Today’s Sweet Treat: Healthy-ish Sweet Potato Muffins

So what if it’s still in the 80s here, I’m ready for fall. I love pumpkin-spiced everything as much as the next person, but yesterday I had sweet potatoes on hand, so I whipped up this Healthy-ish Sweet Potato Muffin recipe. Luckily, my teen daughter didn’t realize they could almost be considered healthy, and she has gobbled them up like Halloween candy. Of course I’ve tucked away a few for myself too, because a girl can’t live on pumpkin spice alone.

Here’s the recipe:

HEALTHY-ISH SWEET POTATO MUFFINS

Yields 12 large or 16 regular-size muffins.

INGREDIENTS:

1 3/4 cups whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup sweet potato, cooked, peeled, and mashed

2 large eggs

2/3 cup sugar

1/2 cup 2 percent plain Greek yogurt

1/2 cup unsweetened applesauce

1 teaspoon pure vanilla extract

Water, optional

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin or line with silicone or paper liners. Combine the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, and salt) in a medium mixing bowl. Combine the remaining ingredients in a large mixing bowl. Add the dry ingredients to the web ingredients and mix until fully incorporated. Do not over mix. I added a few tablespoons of water to loosen up the batter.

Fill the muffin cups and bake 18 to 20 minutes, or until an inserted toothpick comes out clean.

Cool on a wire rack for at least 10 minutes, then enjoy!