Sweet Potato Muffins topped with Pecan Crumble

These Sweet Potato Muffins topped with a pecan crumble come with a hidden ingredient and are nutritious enough for breakfast!

There are so many talented food and nutrition bloggers today whom I love to follow and see their latest creations. One fellow food blogger who I’ve had the chance to meet a few times is Sheila from Eat2gather.

She’s an extremely sweet person and talented as well! This recipe is closely adapted from her Orange Sweet Potato Muffins. 

I was quite intrigued when I realized Sheila had made these muffins not only without any oil or butter, but she added cottage cheese!

I’m thrilled I gave them a try since the whole family is hooked!

When it comes to my kids enjoying muffins, I’m pretty sure there hasn’t been a homemade muffin they haven’t liked yet (fingers crossed!).

My regular muffin making usually consists of these Whole Wheat Apple Raisin Muffins. Or my Healthy Banana Nut Bread Mini Muffins.  

And since this recipe called for a little orange juice (which I rarely buy), my kids were even more thrilled to enjoy some juice along with the muffins.

My husband, on the other hand, is a bit more particular. But he was pleasantly surprised by the tastiness of these muffins. And that was even after I told him they contained sweet potatoes and a secret ingredient.

He loves cottage cheese, but I’m sure he was suspecting a bit more of an unusual ingredient when I first mentioned it).

Dietitian’s Dish

Cottage Cheese is an excellent source of protein containing about 26 grams per cup.

It’s also a good source of calcium and phosphorus. You can find a variety of fat levels in cottage cheese including full fat, 2%, 1% and fat-free so if you’re looking to lower your saturated fat intake choose the 1% or fat-free versions. 

Sweet Potato Muffins with Pecan Crumble

A sweet snack or breakfast option including a unique and nutritious ingredient!

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings 18

Ingredients

  

1x2x3x

• 2 cups sweet potato mashed about 2 sweet potatoes
• 1 cup low fat 1% cottage cheese
• 1/4 cup orange juice
• 2 eggs
• 1 cup white whole wheat flour
• 1 cup all purpose flour
• 1 cup sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ginger

Pecan crumble topping

• 4 tablespoons light butter
• 1/4 cup white whole wheat flour
• 1/4 cup brown sugar
• 1/2 cup pecans finely chopped

Instructions

 

• Microwave sweet potatoes for about 15 minutes covered in a microwave-safe dish. Let cool for about 10 minutes.
• Preheat oven to 350°F.
• In a mixer, add mashed sweet potato, cottage cheese, orange juice and eggs. Mix on high for about 2 minutes.
• In a large bowl stir together flour, sugar, cinnamon, baking powder, baking soda, salt and ginger.
• Add dry ingredients slowly to mixer. Mix just until combined.
• Add mix to muffin pan using muffin liners (about 3/4 full).
• In a medium bowl, combine crumble topping. Using a fork, mix together until ingredients are well combined. Add crumble topping to each muffin.
• Bake for 25 minutes.

Tried this recipe?Let us know how it was!

This Sweet Potato Muffins topped with Pecan Crumble post first appeared on Chocolate Slopes.

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