3 Reviews

Great recipe! Very, very moist. I forgot to refrigerate, so several of them ended up in the trash moldy. The only thing I subbed was 2 eggs, no egg whites and vanilla yogurt for the plain. Very tasty, made some to put in the freezer for a friend who just adopted a toddler.

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StacyMD187373 March 01, 2009

These muffins were so moist and perfectly sweetened. I used about 1.5 cups mashed sweet potato and two whole eggs, and I grated the apple rather than chop it. Would also make a yummy cake topped with cream cheese frosting. I will be making these again!

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kandeanderson November 06, 2008

This is my go to muffin for my son! I make them as mini muffins and throw them in the freezer. By the time he is ready for a snack when we are out and about or ready to eat lunch at school they are thawed. I grate the apple instead of chop; I also add 1tsp of vanilla and about 1/2 a teaspoon of apple pie spice or another complimentary spice, whatever I have on hand. Plus I add a few chopped walnuts. I normally use the non-fat Greek yogurt I have on hand, but I have also used a honey Greek yogurt and it was delicious. I have also substituted the sweet potato with pumpkin and banana with great results.

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concretebrandi March 06, 2013
Apple Cinnamon Sweet Potato Muffins