Saturday Morning Sweet Potato Muffin

A couple years ago I was a muffin maniac.  I couldn’t get enough of the breakfast-but-could-also-be-dessert treat.  But last year after spending some time focusing in on nutrition and proper pre and post training meals, I decided that the standard muffin probably doesn’t do the trick.  Sure they are tasty, but most muffins don’t provide you with much in terms of nutrition.  You eat one, and then 30 minutes later you’re starving because white flour mixed with white sugar does that to you.  Ever since I’ve been trying out recipes for a stick-to-your-bones rendition, and I’m pleased to say I think I have a winner.

The darling of endurance athletes everywhere, sweet potatoes are a powerhouse pre or post training food.  For one, it is an easy way to sneak some more fiber and vegetables into your diet (because no one wants celery after a 3 hour run).  Additionally sweet potatoes pack a big Vitamin A and C 1-2 punch (immunity!), are a good source of complex carbohydrates, and have antioxidant qualities.  Combine that with maple syrup (a natural sweetener with its own wealth of health benefits), whole wheat flour, oats, olive oil, some drinkable yogurt/kefir (probiotics!) and spices…oh baby.

Did I mention these are made in one bowl?


Sweet Potato Muffins

Adapted from Cookie and Kate’s Pumpkin Muffin Recipe

Makes 8 sizable muffins

the stuff

1/3 cup olive oil

1/2 cup maple syrup

2 eggs

1 cup mashed sweet potato (I used 2 small sweet potatoes and roasted them at 375 for 30-45 minutes, or until soft enough to mash!)

1/4 cup plain drinkable yogurt (or kefir, I used Siggi’s plain drinkable yogurt, or normal plain yogurt would work here too)

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 3/4 cups whole wheat flour

1/3 cup old-fashioned rolled oats, plus a handful for sprinkling on top

8-10 pecans (optional)

the how

  1. Preheat oven to 325 degrees.  Either grease your muffin tin or pull out your paper liners.
  2. Whisk olive oil and maple syrup together.  Once sufficiently combined, whisk in your eggs.
  3. Add mashed sweet potato and your yogurt choice to the bowl, and mix until well combined.
  4. Next add your baking soda, salt, vanilla, and pumpkin pie spice to the bowl.  Mix again.
  5. Finally, using a wooden spoon, stir in your wheat flour and oats until combined.
  6. Divide among prepared muffin tin, sprinkle with a few oats, and top each with a pecan.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean.
  8. Let cool, and enjoy!


**PRO TIP.  Once completely cool, place muffins in a ziplock bag and place in the freezer.  This will instantly extend the lifetime of the muffins (unless you’re planing on eating 8 in two days…which I wouldn’t judge you for).  When you want to have one, pull out of the freezer and microwave for 15-20 seconds.  Alternatively, pull out of freezer 2-3 hours before you’re planning on enjoying the little bugger!


2 Comments Add yours

  1. threebrits says:

    These look great!


  2. Alexis says:

    Yum! These look so tasty and the pecan touch on top just lured me to click!


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