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1/2 Photos of Whole Wheat Sweet Potato Muffins
In the quest for healthy breakfast muffins that my fast food loving husband will eat, I adapted this recipe and really liked it. The muffins are really moist, not too sweet, and have the added benefit of whole wheat and fresh sweet potato. Update: I made this with shredded carrots, substituted apple sauce for the oil, and added dried fruit bits and it worked equally as well. Update 2: topped these with a combo of pecans, raw sugar, and dark chocolate... yummy!
Units: US | Metric
Serving Size: 1 (106 g)
Servings Per Recipe: 12
The following items or measurements are not included:
non-fat vanilla yogurt