Sweet Potato Whole Wheat Muffins with Graham Cracker Streusel


I’ve decided Monday’s are going to be muffin monday’s for the lunchboxes. But, per my rule, I must jam a veggie into those muffins. Sweet potatoes did the job for this one.

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They do require a bit more prep then carrots or zucchini’s however – but my sweet husband took the kids out to play all day yesterday so I did not have a good excuse to not turn on the oven and pop those potatoes in there to roast for an hour.  I filled that time by laying on the couch watching Argo. I had contemplated cleaning or organizing but my brain was shouting – screw it – so I listened and zoned out for 2 hours. I’m pleased with my decision.

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These little muffins are dense in a good way – usually I dig light and fluffy muffins, but they were more like a breakfast cake/coffee cake – and the graham cracker topping was a stroke of genius if I do say so myself.

Sweet Potato Yogurt Whole Wheat Muffins with Graham Cracker Streusel
Fill muffin tin 3/4 way up to make room for streusel topping.
  • 2 1/2 cups white whole wheat flour (or whole wheat pastry flour) or 2 cups sprouted whole wheat flour, 1/2 cup organic barley flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup mashed sweet potato (roast the sweet potatoes in a 375 oven for an hour or until soft – or peel and boil on the stove until tender. If baked – let cool, peel skins off and mash with fork)
  • 1 ripe banana mashed
  • 1 cup yogurt
  • 1/2 cup buttermilk or milk
  • 1 teaspoon vanilla
  • Streusel:
  • 3 to 4 sheets of graham cracker, crumbled finely by hand
  • 1 Tablespoon brown sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons flour
  • 2 Tablespoons melted butter
  1. Oven to 375. Line a standard muffin pan with liners or grease.
  2. Combine flour, baking powder, baking soda, salt in a large bowl.
  3. In a separate bowl mix egg, brown sugar, sweet potatoes, yogurt, milk, and vanilla. Add in melted butter.
  4. Combine wet and dry and mix together.
  5. Fill muffin tins 3/4 of the way up.
  6. In a small bowl, crumble graham crackers and add rest of the ingredients – stir until combined and then top each muffin with it. I just pinch some in my fingers and used enough to cover them.
  7. Bake 20-25 minutes. Let cool for 5 minutes in pan then remove to cooling rack.


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