Cinnamon sweet potato muffins

Makes 12 muffins
Super foods: eggs, oats, olive oil, pumpkin seeds, sweet potatoes

1 cup packet packed brown sugar, divided
1/2 Cup pumpkin seeds, divided
1/4 Cup olive oil
1 egg
2 teaspoons vanilla extract
3 cups peeled, grated sweet potato
1 cup whole wheat pastry flour
1 Cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 Cup skim milk, divided

Heat the oven to 350 Fahrenheit. Line a 12 cup muffin tin with muffin papers. In a small bowl, Place half the brown sugar, the pumpkin seeds, and half the cinnamon; mix well. Set aside to use for the topping.
In a large bowl, place the remaining brown sugar and cinnamon, olive oil, egg, and vanilla extract. Mix with a wooden spoon. Add the sweet potato and mix well. Set aside.
In a separate large bowl, place the flours baking powder, and salt and mix well. Add half of the flour mixture to the wet brown sugar mixture. Stir until just combined. Add half the milk and stir again, but do not over mix. Repeat
Fill each muffin cup three-fourths full. Press 2 teaspoons of the dry brown sugar and pumpkinseed topping onto the surface of each muffin. Bake for 20 to 25 minutes, or until the muffins spring back when pressed. Remove the muffins from the tin and transfer to a wire rack until cool. Store in an airtight container for up to three days.

1 muffin 215 calories, 5 G protein, 9 g fat (1 g saturated), 31 g carbohydrates, 3G fiber, 80 mg sodium.