Heart-Smart Sweet Potato Muffins

Mark Boughton Boughton
  • Yield: 12 pieces
  • Prep: 10 mins
  • Cook: 18 mins

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


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

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 1.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1g
  • Cholesterol 0mg
  • Sodium 125mg
  • Potassium 160mg
  • Carbohydrate 32g
  • Fiber 2g
  • Sugars 16g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 6%