Receta Sweet Potato Muffins
Last week I attended a potluck Thanksgiving brunch at work. Everyone was asked to bring something with a healthy flare and I signed up to bring muffins!
I initially planned to make my pumpkin oatmeal muffins, but as I was about to leave the grocery store last week, a can of pureed sweet potato caught my eye. I figured I could use the sweet potato to create a new and slightly more unique recipe since I’m sure most people have had pumpkin muffins more than a few times in their life.
As I began to prepare the muffins, I wanted to give the muffins a little more staying power since they were meant to fuel my fellow personal trainers and group exercise instructors through a day of teaching and training. I was recently approached by Benefiber to partner together for two blog posts and since I’ve been using Benefiber off and on since college, I gladly accepted. Back in college, I’d sprinkle a little bit of the fiber into my cereal or oatmeal to increase the fiber content in my morning meal.
I know fiber can help maintain healthy digestive system and I try to get most of my fiber from my diet alone, but when I find myself eating less fruits, vegetables and whole grains than I’d like, Benefiber is a great way to easily add a little fiber to my diet since the powder is undetectable. It’s taste-free, grit-free and dissolves completely into any food or beverage.
Along with the sweet potato puree, I used oatmeal and pecans to add more fiber and texture to the muffins and incorporated one and a half teaspoons of Benefiber into the muffin batter. I knew the muffins had to pass a serious taste test since my coworkers would be eating them, and I was happy to hear only positive reviews from everyone who tried them!
Sweet Potato Muffins
Makes 12 muffins
Ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons Benefiber
- 1/4 cup plus 3 tablespoons honey
- 1 1/3 cup sweet potato puree
- 3/4 cup chopped pecans
- 2 eggs
- 2/3 cup old fashioned oatmeal
Directions
Preheat oven to 375 degrees, line muffin tin with muffin liners or spray with cooking spray
Combine whole wheat flour all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg and Benefiber in a large bowl until thoroughly combined. Stir in honey.
Add sweet potato puree, pecans and eggs, stirring until the batter is smooth. Fold oats into batter.
Scoop batter into prepared muffin cups and bake until toothpick inserted into the center of a muffin comes out clean, approximately 20 minutes.
Allow to briefly cool and enjoy!
If you decide to give these a go, I hope you enjoy them as much as we did!
Disclaimer: This post was sponsored by Benefiber. All opinions are my own.