Reviewed: Apr. 1, 2012

Very, very good! I am not a sweets fan and was worried these would be more like candy, but I was worried for nothing. Like others, I used 1/2 c Agave instead of honey, but otherwise I stayed true to the recipe.

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Annie47803

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

This is a keeper! Not too sweet, healthy, and yummy! The topping is good but I'd like to try something crunchier.

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Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

VERY GOOD MUFFINS! Very tasty and moist. My kids liked them too. This recipe is a definite keeper! I don't like bland food so I did not level off the spices when measuring in the measuring spoons. I think that was the way to go.

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veggiemom

Reviewed: Mar. 25, 2012

Excellent. Substituted unsweetened applesauce for oil and 1/2 c brown sugar for honey. I did not make the topping because I was making mini muffins and just couldn't visualize fitting the topping on the tiny muffins. They were great even without the topping but next time I will make the topping.

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Kristen

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Home Town: Syracuse, New York, USA

Reviewed: Mar. 19, 2012

Had to sub out milk for the yogurt because I was out of yogurt, left off the topping, and added dark chocolate chips 'cuz my kids will eat anything with chocolate chips in it. They were fab!

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Reviewer:

jtparrish

Reviewed: Mar. 17, 2012

These muffins are great! I substituted applesauce for oil and only used 1 of the 2 egg yolks and they turned out perfect. I made them into mini muffins so I can have a few and not a lot of guilt.

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Reviewer:

Susan Quinn

Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: Mar. 16, 2012

Yum, this recipe made delicious muffins that I can feel good about eating! Only problem, how do you keep the muffins from sticking to the paper muffin cups??? I only had 1/3 cup of honey so I used that plus 3 Tbsp of Agave Nectar and they are plenty sweet. Also, my sweet potato was massive so I used about 2/3 of it. Thank you for the wonderful, healthy recipe!

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Reviewer:

RachelJD

Reviewed: Mar. 13, 2012

I listened to everyone's suggestions of halving the topping, and I still had some left over! For the batter, I substituted vegetable oil with extra virgin olive oil. and instead of 2 cups wheat flour, I did 1 3/4. The other 1/4 I used oats. I also substituted honey with 1/2 brown sugar and the yogurt with 1/2 skim milk. Baking this in a 9x5 loaf took ~50 minutes. It's perfectly moist and nutty.

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Reviewer:

LKat

Cooking Level: Beginning

Reviewed: Feb. 21, 2012

Just baked these. My husband and I both liked them alot. Makes a great snack item. Used whole wheat flour, used a can of sweet potato, used brown sugar instead of honey. I didn't have enough honey. I'll definitely make these again. I am always looking for healthy recipes for snack items.

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