Heart-Smart Sweet Potato Muffins

Kitchen Tested
  • Yield 12 pieces
  • Prep 10 mins
  • Cook 18 mins

Get your daily servings of whole grains—deliciously.

Mark Boughton

Watching your cholesterol and weight? These are low in fat, and high in beta carotene and potassium for a healthy heart.


Cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 cup skim milk
2 egg whites
1 tablespoon canola oil
1 cup finely grated raw sweet potato
1/2 cup finely chopped dried pears
1 to 2 tablespoon turbinado sugar


  1. Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour and next six ingredients (whole-wheat flour through salt) in a mixing bowl.
  3. Combine milk, egg whites and oil in a separate bowl. Whisk well.
  4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in sweet potato and pears.
  5. Fill muffin cups two-thirds full. Sprinkle with turbinado sugar. Bake 18 to 20 minutes, until centers spring back when touched.

Recipe by Mary Carter.