SERVINGS | 12
SOURCE: Louisiana Sweet Potato Commission
3/4 cup oat bran
3/4 cup whole wheat flour
Sugar substitute to equal 2/3 cup sugar
1 1/2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 cup apples, skinless, finely chopped (about 1 apple)
1 cup fresh sweet potatoes (yams), cooked and mashed or 1(15 oz.) can sweet potatoes, drained and mashed
1/2 cup egg substitute
2 tbsp. vegetable oil
2/3 cup plain fat free, sugar-free yogurt
Preheat oven to 350 degrees. In a bowl, combine bran, flour, sugar substitute, cinnamon, baking powder, baking soda, salt, and apples. Add sweet potatoes, egg substitute, oil, and yogurt. Stir all ingredients thoroughly. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin. Bake for 20-25 minutes or until done. Makes 12 muffins.
I’ve modified this recipe slightly from the original posted on the LA Sweet Potato Commission site to make it more point friendly. These muffins tend to come out short and squatty and very dense, and they are extremely filling. They taste incredibly good with apple jelly.