Healthy Sweet Potato Casserole Muffins
The classic Thanksgiving dessert, just in the form of a muffin! It's made with wholesome ingredients like whole wheat flour and sweet potato. Feel free to leave out the marshmallows!
Servings: 12 muffins
Ingredients
For the muffin batter:
- 2 cups whole wheat flour (or sub all purpose flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 cup vegetable or olive oil
- 1/3 cup brown sugar
- 2 cups mashed sweet potato see instructions above
- 3 eggs
- 1/4 cup greek yogurt or milk
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans chopped
For the topping:
- 3/4 cup pecans chopped
- 1/2 cup mini marshmallows optional
Instructions
- Preheat oven to 350ยบ F. Line a 12 cup muffin pan with paper liners or grease well.
- In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large bowl, whisk together the oil, brown sugar, and mashed sweet potato. Then add the 3 eggs and whisk until combined. Finally, add the greek yogurt and vanilla extract and whisk until everything is well incorporated.
- Add the dry ingredients into the wet ingredients and stir until everything is just combined. Then stir in the 1/2 cup chopped pecans. Divide evenly among the prepared muffin pan.
- For the topping: Sprinkle the 3/4 cup chopped pecans evenly on top of your muffins and press them gently into the batter. Then evenly place your 1/2 cup mini marshmallows and press into the top of your muffins as well. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Once done baking, remove from oven and let rest in the pan for 5 minutes before transferring to a wire rack to cool slightly. Enjoy!
Notes
It's important that you press the pecans and marshmallows gently into your muffin tops or else they might fall off while baking.