Sweet Potato Wheat Muffins

We all know that breakfast is a must every day to prevent from overeating,  get your metabolism kicking, and provide energy for the day ahead. On Thanksgiving, many people starve themselves all day long so they can stuff their faces at the dinner table. This way of going about Thanksgiving will cause you to feel uncomfortable, tired, and full (it isn't just the tryptophan in the turkey!). I recommend eating a nutrient dense breakfast before you start your day.  These sweet potato muffins are just in time for Thanksgiving and will provide 130 calories, 5g fat, 17 g carbs, 5g sugar, and 32% of vitamin A!
Recipe redux theme for November was to make a quick bread mixture that goes beyond grandma's banana bread. Since I love sweet potatoes and they are in season, I figured they would be a great addition to a muffin. Shredding the sweet potatoes took the greatest amount of time in this recipe, but it is a great addition and worth it! Everyone loved these muffins in my family, for example: I made these muffins yesterday and I only have one left! G

Sweet Potato Wheat Muffins

Yields: 12 large muffins

Ingredients:

• 3/4 cups all-purpose flour
• 5/8 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• pinch ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 container (5.3 oz) vanilla triple zero Greek yogurt by Dannon Oikos
• 1/2 cup egg beaters 
• 2 tbsp coconut oil
• 2 tbsp canola oil
• 1/4 cup brown sugar
• 1 medium sweet potato, skin removed, and shredded (about 2 cups)
• optional: dried fruit, nuts, chocolate chips, coconut

Directions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, add all-purpose and wheat flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Mix all ingredients.
   
3. In a small bowl, mix together yogurt, sugar, oils, and egg substitutes.
4. Grease and flour cupcake pans or use cupcake papers.
5. Add yogurt mixture to dry ingredients until moist, prevent over mixing. 
6. Gently fold in sweet potatoes and any optional products.
   
7. Add mixture into large greased or paper cupcake pans.
8. Bake for 40-45 minutes (my oven bakes fast and they were in a stone cupcake pan, which makes for a quicker baking time) or until wooden pick comes out clean once poked in muffin. Remove from oven.
   
9. Remove muffins from pan and let them cool.
10. Enjoy for a hearty breakfast or snack. 

* I put together a glaze including powder sugar, melted coconut oil, maple syrup, and a splash of vanilla extract. 

If you are taking these muffins to go, I recommend a cardboard box for a cute presentation. 

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