Low Fat Sweet Potato MuffinsSubmitted by: STARLINA
IntroductionGreat for breakfast or to fuel your workout, it will leave a sweet taste in your mouth. Great for breakfast or to fuel your workout, it will leave a sweet taste in your mouth.
1C Old Fashioned or Instant Oats
1C Whole Wheat Flour
1 Lrg White Sweet Potato
1tsp Baking Powder
1/2tsp Baking Soda
1tsp Vanilla Extract
3/4C Splenda, or other sweetener of your choice
3/4C Fat Free/Skim Milk
1 Lrg Egg
Peel sweet potato and chop into 1" pieces and boil for approximately 5 minutes or until a fork can easily pierce the potato cubes. Drain water and mash potatoes, set aside.
In a large mixing bowl combine all dry ingredients except for the splenda.
In a small mixing bowl combine the sweet potato and the rest of the ingredients including splenda.
Gently mix wet ingredients into the dry ingredients. Mixture will be thick. Scoop batter into muffin tins. Bake for 25 minutes and let cool in pan for approximately 5-10 minutes. Run a butter knife around the sides of the muffins and place on a wire rack to cool. Store muffins in fridge to maximize longevity for approximately 1 week.
Makes 6 large muffins or 12 small muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user STARLINA.