These muffins, courtesy of Imma Eat That, are satisfyingly wholesome and yet, thanks to the topping, they feel like a decadent, treat. Win-win!
California Sweetpotato Muffins with Peanut Butter Cheesecake Frosting
Makes 12 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 cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
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
Chopped peanuts, for garnish (optional)
- 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.