Sweet Potato and Graham muffins - Sweet Potato Chronicles - Sweet Potato Chronicles

Sweet Potato and Graham muffins

If you've been read­ing this blog longer than five min­utes you have prob­a­bly sur­mised that I am obsessed with two things: Her­mes Booties and Bradley Cooper. Wait. Wrong blog. I mean: kale and sweet potato. From cook­ies to French toast, I ram sweet pota­toes in every­thing. So, big sur­prise! I put them in muffins.

With Scar­lett in after­noon class, we have our morn­ings to kill with fun projects like paint­ing Christ­mas crafts (that's our lat­est), puz­zles and bak­ing. On a recent day, we decided some muffins would make a good snack for her and her friends after their music class. So we got down to work on a batch of big and mini muffins.

Sweet Potato Gra­ham Muffins

1 1/2 cups whole wheat pas­try flour
1 cup gra­ham cracker crumbs, divided
1/2 cup of sugar
6 ounces of plain non­fat yogurt
2 eggs
1 tea­spoon bak­ing pow­der
1 tea­spoon bak­ing soda
1/4 tea­spoon salt
1 table­spoon maple syrup
1 sweet potato, peeled and grated
3 table­spoons of but­ter, at room temperature


Pre­heat oven to 375

Place cup­cake papers in muf­fin tin and set aside

In a large bowl, whisk flour 3/4 crumbs, bak­ing pow­der, bak­ing soda, sugar and salt. Pour in sweet potato and mix until coated.

In another large bowl, whisk together but­ter and yogurt. Add eggs, one at a time, be sure to whisk well after each addi­tion. Add maple syrup. Mix in the sweet potato ingre­di­ents and fold together until com­bined. Spoon bat­ter into muf­fin papers. Sprin­kle with remain­ing crumbs. Bake for about 25 min­utes or until a tooth­pick placed in the cen­ter of one is removed clean. For mini muffins, cut the bak­ing time to 10 to 12 minutes.

Scar­lett and I motored through this recipe. She's at the stage where she doesn't stop talk­ing. Ever. So she regaled me with sto­ries from school, about her dreams at night, what the cat does when we're not look­ing and the foods she liked when she was a baby. (Like she remembers.) The whole bak­ing expe­ri­ence went by so quickly, I for­got to take pic­tures. Sorry. You know you wish I got the shot of when Scar­lett started the blender full of gra­ham cracker with­out the cap on. It was so fun to clean the kitchen and find crack­ers in our hair. Um, not really.

How­ever, the muffins were a hit with Scarlett's girl­friends after music class. I have to say, even the moms liked them. We ate them as round one of break­fast the fol­low­ing morn­ing and had the last few for snacks.

I can't wait for my next sweet potato project.….I'm think­ing pancakes.


One Comment

  1. Erin says:

    This recipe looks really inter­est­ing. Have you exper­i­mented with non-dairy yoghurts in sim­i­lar recipes and do you have any rec­om­men­da­tions for alter­na­tives? One of my daugh­ters has a dairy allergy, so I can't bake with milk or yoghurt.

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