Whole Wheat Sweet Potato Muffins

My kids are so picky, but my New Year's resolution is to feed my kids as healthy as I feed myself (or at least try). They devour these so I wanted to share. These aren't necessarily "diet" muffins. They're just delicious and nutritious. Enjoy

Whole Wheat Sweet Potato Muffins

Muffins:
1 sweet potato
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup honey
1 (6 ounce) container vanilla yogurt

Topping:
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup almonds
1 teaspoon cinnamon


Directions:
*Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
*Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
*Reduce the oven temperature to 350 degrees F (175 degrees C).
*Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.

*Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Generously sprinkle topping over unbaked muffins.
*Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.

I make the mini muffins because the kids eat them better that way.


NOTE: This nutrition info is for 56 MINI muffins.

If you go the website and look at the comments you can find ways to lower the calories, sugar, etc by using alternatives to the honey and oil. http://allrecipes.com/recipe/whole-wheat-sweet-potato-muffins/detail.aspx