Spicy whole wheat sweet potato muffins, great for breakfast or a snack, have an optional crunchy almond-oat topping.
Preheat an oven to 400 degrees F (200 degrees C). Grease 16 muffin cups, or line with paper muffin liners; set aside. Prick sweet potato several times with a fork and place onto a baking sheet.
Bake the sweet potato in the preheated oven until easily pierced with a fork, about 40 minutes. When the potato is cool enough to handle, peel and mash.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Whisk together the flour, baking soda, salt, the 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Stir in the vegetable oil, eggs, vanilla, honey, yogurt, and mashed sweet potato, just until all ingredients are moistened. Spoon batter evenly into prepared muffin cups.
Blend together the oatmeal, brown sugar, almonds, and the remaining 1 teaspoon cinnamon in a food processor or blender. Sprinkle topping over unbaked muffins.
Bake muffins in the preheated oven until golden and the tops spring back when lightly pressed, 12 to 15 minutes.
Per Serving: 233 calories; protein 4.8g; carbohydrates 41.1g; fat 6.9g; cholesterol 23.8mg; sodium 181.7mg.
Eating good breakfast to continue the day has become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and bring me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and less likely grab a snack out of the vending machine before break .
Making fruit a morning habit is simple . Simply put the fruit in your fridge next to the milk or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.