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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!

Whole Wheat Sweet Potato Muffins

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!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 muffins
Calories 212 kcal
Author Katie Moseman

Ingredients

  • 2 eggs beaten
  • 1/2 cup white sugar
  • 1/2 cup brown sugar lightly packed
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 8 ounces baby food sweet potatoes
  • 6 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract optional
  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 cup Quaker® Simply Granola Oats, Honey & Almonds

Instructions

  1. Preheat oven to 350 F and line a muffin pan with liners.

  2. Combine all ingredients except granola in a large mixing bowl.  Whisk to combine, then use a spatula to scrape down the bowl and gently fold batter to combine.

  3. Fill muffin pan liner cups almost full.  Top each with a sprinkle of granola.

  4. Bake 15 to 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.  Cool and serve.

Nutrition Facts
Whole Wheat Sweet Potato Muffins
Amount Per Serving
Calories 212 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 123mg5%
Potassium 218mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 2895IU58%
Vitamin C 0.4mg0%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.