Sweet Potato Graham Muffins

I have made these sweet potato graham muffins several times, trying a few variations, which are described below.  The recipe is from wholefoodsmarket.com, one of my favorite recipe resources.  Sadly, when we moved from OH to MI this year, we lost our Whole Foods stores.   

Sweet Potato Graham Muffins by Whole Foods Market

Ingredients: 

1 1/2 cups whole wheat pastry flour 

1 cup coarse graham cracker crumbs, divided [or less]

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 (3/4-pound) sweet potato, peeled and grated

3 tablespoons butter, at room temperature

1 (6-ounce) container plain nonfat yogurt  [I substitute applesauce here]

2 eggs

1/4 cup finely chopped pecans or walnuts  [I omit these]

Method

Preheat oven to 375°F.  Prepare a 12-muffin tin with liners or non-stick spray.  I use the spray. Also, I prefer to bake in mini muffin tins.  This way they are easy bite-size snacks to pop out of the freezer and heat in the microwave.  

In a medium bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt.  Add sweet potatoes and toss until well coated; set aside.

In a larger bowl, whisk together butter and yogurt [or applesauce] until well mixed. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Scoop batter into muffin tins, sprinkle tops with optional pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.   

NOTE: I omit the graham crumbs on top (and nuts).  If the muffins aren’t being eaten right away, the grahams get soggy.  And who likes soggy graham crackers?  Also, mini muffin size might cook more quickly, so keep an eye on them and enjoy!