Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, noom friendly whole wheat sweet potato muffins. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

All Reviews for Whole Wheat Sweet Potato Muffins. Reviews for: Photos of Whole Wheat Sweet Potato Muffins. I like using Japanese sweet potatoes, which are creamy and have a chestnut-like flavor.

Noom Friendly Whole Wheat Sweet Potato Muffins is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Noom Friendly Whole Wheat Sweet Potato Muffins is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. 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:

1. Get 1 sweet potato
2. Get 2 cups whole wheat flour
3. Prepare 1 teaspoon baking soda
4. Get 1/2 teaspoon salt
5. Get 1 teaspoon ground cinnamon
6. Take 1/4 teaspoon ground nutmeg
7. Make ready 1/4 teaspoon ground ginger
8. Get 1/4 teaspoon ground cloves
9. Make ready 1/4 cup apple sauce
10. Prepare 1/4 cup maple syrup
11. Take 2 eggs lightly beaten
12. Prepare 1 teaspoon vanilla extract
13. Prepare 1 container (5-6oz) Greek vanilla yogurt

A basic mixture of dry ingredients is blended with eggs, vanilla yogurt, honey and mashed sweet potato, and scooped into muffin tins. I almost posted these delicious sweet potato muffins last week, but I just couldn't swing it. Even though I have been making them for years during every season, I just realized that they would be a good vehicle for leftover sweet potato casserole. They would also be delicious for a brunch.

Instructions to make Noom Friendly Whole Wheat Sweet Potato Muffins:

1. Preheat the oven to 400F. Wash the potato and prick it several times with a fork. Bake for 40 minutes on a baking sheet.
2. The sweet potato should be soft; test with a fork. Peel and mash it.
3. Set the oven to 350F.
4. In a mixing bowl, combine all the dry ingredients.
5. Add the rest of the ingredients to the bowl and mix completely
6. Grease 16 muffins cups or use paper liners. I tend to use liners. It is just easier.
7. Spoon out the batter evenly amongst the cups.
8. 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.

They are kid-friendly and nutritious - great for breakfast or school lunchbox. 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. I made way too many whipped sweet potatoes yesterday for Mr.

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