I used a whole can of sweet potatoes and substituted sunflower seeds for the walnuts. These muffins are fabulous!!
I'm so glad that I chose to make these. I made diabetic changes in the following way: The milk was fat free, the egg was only egg white, the butter became applesauce, the white sugar became Splenda and the brown was 1/2 the ask for amount of Splenda Brown, Even with all of that they are wonderful! moist and oh so flavorful. For the topping I just used Splenda and cinnamon with a few nuts. I will absolutely be making this recipe many times over. I made a 6 muffin amount and got 6 lovely regular sized muffins that are excellent.
Thank you for sharing such a wonderfully delicious 5 star recipe! I made it in hopes to get more veggies into my 2 yr old & she loved it along with spouse (who won't eat sweet potatoes). I didn't have enough sweet potato so added a half of a banana. This is one of the best muffin recipes I have ever tried.
Yum! In the interest of lowering cholesterol, I used canola oil instead of butter; next time might do applesauce if I have it on hand. I just stuck half a pecan on the batter in the muffin pan and sprinkled with cinnamon sugar for the topping. Turned out great. My husband, who hates sweet potato, ate one and said they were good before knowing what was in there (ha!).
These are very good. My 1 yr old DD is really into muffins right now and I love that there are veggies in this one so I can feel like I'm feeding her sort of healthy :) I really want to make these again and try subbing the applesauce in for butter as other reviewers have said they did. Thanks for sharing this recipe :)
It was really good, my whole family loved it, the only problem I had was that it never would fully cook in the middle
Used canola oil in place of the butter and threw in a few chopped toasted pecans-topped with raw brown sugar. Smelled wonderful baking and tasted even better. Great way to use up leftover sweet potatoes after Thanksgiving.
My new favorite muffins!! Used applesauce instead of butter and had most moist muffins ever! I added dates and just sprinkled brown sugar and oatmeal on top.
Wonderful muffins! I had some extra masshed sweet potatoes after making another recipe (1 cup) and it was perfect for these muffins. They are sweet with lots of flavor, and pretty healthy too. I made a couple of adjustments (reduced butter to 3 tbsp and added 2+ tbsp of powdered milk for added calcium). I also changed the topping to a sprinkle of oats, cinnamon & brown sugar on each muffin. By having a little brown sugar on the top, they were plenty sweet.
These are very yummy muffins. My yr-old daughter liked them, too. Although the amount of baking powder required was left out of the recipe.