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. **Revised rating to 4 stars from 5 because I think there's too much honey in the muffins. They are very sticky to eat and don't keep well. First time around though, they are great.

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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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Reviewer:

lunch lady

Reviewed: Dec. 14, 2011

Theses were really good, quite possibly the best muffins ever!

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Reviewer:

RockerChick

Cooking Level: Intermediate

Reviewed: Dec. 7, 2011

Very good muffins, got a 4 out of 5 because not enough sweet potato flavor, would use more than just one large sweet potato in future.

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Reviewer:

goldie250

Reviewed: Nov. 30, 2011

So delicious!!! I doubled these, following the recipe except reduced the honey to 1/4 cup and added 1/4 cup of molasses. Perfectly sweet and so tender. I've finally made muffins like I've always wanted to make! Thanks so much for this recipe!

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Reviewer:

Lynn

Reviewed: Nov. 27, 2011

The family loved them, I thought they were okay. Would like to figure out how to use less sugar(honey). Will probably make again.

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Reviewer:

Chalene

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Hurricane, Utah, USA

Reviewed: Nov. 22, 2011

You could´t tell they are whole wheat, and less made from sweet potatoes. I added applesauce instead of oil, 1/2 cup honey instead of 1 cup and lowered by half the topping ingredients. Used just 1 medium sweet potato. Great recipe that will do over and over again !

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Reviewer:

Patricia

Cooking Level: Expert

Living In: Lima, Lima, Peru

Reviewed: Nov. 19, 2011

4 for the healthiness. 3 1/2 for the taste. this is by by no means gross or even average tasting, but its nothing special. you should definitely try this once b/c the sweet potato is such a unique ingredient. i made half with the topping and half w/out and w/ topping definitely tastes better. like others i used half flour and half oatmeal, one half cup brown sugar instead of 1 cup of honey, milk instead of yogurt. definitely halve or even third the topping b/c theres a lot of leftovers. if you are using brown sugar instead of honey definitely add the brown sugar to the dry ingredients instead of simply inserting where the recipe calls for honey. MIX and INCORPORATE the sweet potato well to insure that there arent random clumps of sweet potato in your muffins...not that that happened to me... ;]

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