Healthy Cinnamon Sweet Potato Muffins

I LOVE to look at food blogs. I love to bake and cook and experiment in the kitchen. One of my favorite things to do is to take recipes and, "healthify," them. I saw this recipe on the darling blog, Sweet Treats and More, for Cinnamon Sweet Potato Muffins. I absolutely love sweet potatoes, so I was really excited to try making them. I made a few of my own adjustments to make them pretty dang healthy. 

Healthy Cinnamon Sweet Potato Muffins

Ingredients: 

2 medium sweet potatoes or yams, peeled and cut into chunks
1 3/4 c. whole wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
4 egg whites
1/2 c sugar
1/2 c unsweetened applesauce
1/2 c skim

Topping:
2 1/2 tbsp sugar
1 tsp cinnamon

 

Directions: 

Bring a saucepan 3/4 full of water to a boil, add the sweet potatoes, and cook until tender.  Remove from heat and drain thoroughly.  

 

Transfer to food processor and puree until lightly fluffy.  

 

Scrape into a bowl and let cool to room temperature. 

Preheat oven to 400 degrees.  Grease muffin cups with butter-flavored nonstick spray. My recipe made 16 muffins total.

In a bowl, stir together flour, cinnamon, nutmeg, baking powder, and salt. In another bowl, whisk together the egg whites, sugar, applesauce, and milk.  Whisk vigorously for 1 minute.  Add the mashed sweet potatoes and stir until completely blended.  Add the flour mixture and stir just until evenly moistened.  Don't over stir, the batter will be slightly lumpy.   

Spoon the batter into each muffin cup, filling it 3/4 full.  Sprinkle each muffin with cinnamon-sugar topping.  Bake for 20-25 minutes until golden and passes the toothpick test.  Lightly dust with more cinnamon-sugar topping. Let cool for about 5 minutes before serving. Serve warm.  These were SO delicious! They were a great fall-ish muffin, and I will definitely be making them again.

Nutrition Facts: 

Calories 107.3, Fat .4 grams, 23.8 grams carbs, 2.6 grams fiber, 10.5 grams sugar, 3.8 grams protein