An unusual combination of sweet potato and graham cracker crumbs makes for a slightly sweet and extremely satisfying muffin, courtesy of Whole Foods Market!

Sweet Potato Graham Muffins


1 1/2 cups whole wheat pastry flour
1 cup coarse graham cracker crumbs, divided
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (3/4-pound) sweet potato, peeled and grated
3 tablespoons butter, at room temperature
1 (6-ounce) container plain nonfat yogurt
2 eggs
1/4 cup finely chopped pecans or walnuts


Preheat oven to 375°F. Line a 12-muffin tin with cupcake papers; set aside.

In a large bowl, whisk together flour, 3/4 cup crumbs, sugar, baking powder, baking soda and salt. Add sweet potatoes and toss until well coated; set aside.

In a second large bowl, vigorously whisk together butter and yogurt for 30 seconds. Add eggs one at a time, whisking well after each addition. Add flour and sweet potato mixture and fold together until just combined. Spoon batter evenly into muffin tins, sprinkle tops with pecans and remaining 1/4 cup crumbs and bake until golden brown and cooked through, about 25 minutes.

*Recipe and image courtesy of Whole Foods Market.*

From comes this enlightening article on the 12 Foods with Super Healing Powers. With each food touting its own “super power,” these are the ones to pile up in your grocery cart the next time you head to the store. Better yet – head to the Farmer’s Market to support local farmers and find a bevy of local produce, fresh and in season!

The fabulous 12 include: Kiwi Fruit, Cherries, Guavas, Beans, Watercress, Spinach, Onions, Carrots, Cabbage, Broccoli, Kale, and Dandelion.

How many out of 12 do you eat on a regular basis?

Visit the website for the full article: