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Sweet Potato Muffins with Peanut Butter Cheesecake Frosting
These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!
Makes 12 muffins
Ingredients
For
12
Serving(s) Serving size
Sweet Potato Muffins
| 1 1/2 Cups whole wheat flour |
| 1/2 Cup oat flour |
| 1 Teaspoon baking soda |
| 1 Teaspoon ground cinnamon |
| 1/2 Teaspoon baking powder |
| 1/2 Teaspoon salt |
| 1 Cup orange- or yellow/white-fleshed sweet potato puree |
| 3/4 Cup milk |
| 3 Tablespoons coconut oil, melted |
| 3 Tablespoons packed light brown sugar |
| 3 Tablespoons granulated sugar |
| 1 large egg |
| 1 Teaspoon vanilla extract |
| 1/4 Cup natural-style peanut butter |
| 1/2 Cup plain Greek-style yogurt |
| 1 Tablespoon honey |
Sweet Potato Muffins with Peanut Butter Cheesecake Frosting Directions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
- Meanwhile, in a medium bowl, whisk together the flours, baking soda, cinnamon, baking powder, and salt. In a large bowl, whisk together the sweetpotatoes, milk, oil, sugars, egg, and vanilla. Add the flour mixture to the sweetpotato mixture, stirring until just combined.
- Divide the batter among the prepared muffin cups and bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Set aside to cool.
- In a medium bowl, combine the peanut butter, yogurt, and honey. Use the mixture to frost the muffins. Garnish with the peanuts, if using, and serve.
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