Low Fat Sweet Potato Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 207.3
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 229.4 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 5.4 g
- Protein: 7.8 g
View full nutritional breakdown of Low Fat Sweet Potato Muffins calories by ingredient
Introduction
A hearty muffin that isn't too sweet and makes a great pre/post workout meal. A hearty muffin that isn't too sweet and makes a great pre/post workout meal.Number of Servings: 6
Ingredients
-
1C Old Fashioned or Instant Oats
1C Whole Wheat Flour
1 Lrg White Sweet Potato
1tsp Baking Powder
1/2tsp Baking Soda
2tsp Cinnamon
1tsp Ginger
1tsp Vanilla Extract
3/4C Splenda, or other sweetener of your choice
1/4C applesauce
3/4C Fat Free/Skim Milk
1 Lrg Egg
Directions
Preheat oven to 400 degrees. Lightly grease a large muffin tin.
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.
Serving size: 1 lrg muffin, makes 6 muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user STARLINA.
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.
Serving size: 1 lrg muffin, makes 6 muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user STARLINA.