Yammy Muffins

Sweet potatoes are a fall favorite in our Happy Kitchen classes. They’re affordable and nutritious. They pair well with sweet or savory flavors. They don’t spoil quickly, so it’s easy to keep a few on hand for a last-minute side dish or to bulk up a soup or stew.

Looking to add more sweet potatoes to your fall meals? Try these Yammy Muffins for breakfast or dessert! You can even prepare the dry ingredients and use it as a baking mix throughout the season. Baked and cooled muffins freeze well, too.

Yammy Muffins


  • 1¾ cups white whole wheat flour*
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup light brown sugar
  • 1 orange, zest and juice
  • ½ cup milk
  • 1 cup grated sweet potato
  • 1 large egg
  • 1 egg white
  • 1/3 cup canola oil, plus more to coat the pan if needed
  • 1 teaspoon vanilla extract

*White whole wheat flour is a whole grain. It is a flour made from a light-colored wheat.


Preheat the oven to 400°F. Line a muffin tin with baking cups or lightly coat with oil.

In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and brown sugar. Mix well.

Zest 1 tablespoon of orange peel. Squeeze 1/3 cup of juice from the orange. In a medium bowl, combine the milk, grated sweet potato, orange zest, orange juice, egg, egg white, oil, and vanilla.

Add the wet ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into the prepared muffin tin.

Bake for 25–30 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.