Whole Wheat Sweet Potato Muffins

i made the following substitutions, so these are very healthy: a combo of 1 c. blended oats & 1 c. whole wheat flour, applesauce instead of oil, reduced the honey to 1/2 c., milk instead of yogurt. also for the topping, cut all the ingredients in half, as i had way too much! this made 18 muffins and they cooked about 19 minutes. beautiful, sweet, and healthy!

Sweet mama potato! Healthy, with spice quantities are just low enough not to overwhelm the naturally mild and pleasant flavor of the sweet potato. This is the critical point. Five stars, if not for the slightly high sweetness (and I'm a sugarholic). ALL kids will devour them. Busy/cheap people, try these variations: Quarter sweet potato and nuke for 8 minutes (check: skin pulls off easily when done, but tears when overdone) Trade honey for brown sugar. Don't feel bad skimping on either. These muffins are plenty sweet. Use 1/2 Cup skim milk instead of yogurt If cloves or ginger aren't handy, try allspice. Mash the potato with the oil, it makes it easier.

Very moist and delicious. I used a full cup of orange juice concentrate instead of honey for a citrus twist and it was perfectly sweet enough - very good for breakfast. I've also baked this batter in a 8x8 glass pan for about 25 min. Yum!

I was so tempted to add some all purpose white flour...I thought for sure 100% whole wheat flour would be to heavy and earthy. I was wrong. This turned out wonderfully and you can feel pretty good about their healthy ingredients. I took other's advice and cut down on the sweetener - I used 1/2 cup of Agave syrup and it turned out perfectly sweet. I also substituted milk for the vanilla yogurt and I put a touch of melted light butter into my topping with a bit of water to hold it all together. I let the batter sit for about 45 minutes before I baked them. These are delicious and I'll be making them often.

YUM! Had a lonely sweet potato sitting around and wasn't sure what I was going to do with it, so I thought I'd try these muffins. They are so good! I used applesauce instead of the oil per other suggestions & used only 1/2 cup of honey. Other than that, kept everything else the same for the muffin ingredients. The taste is perfect! Not too sweet, but sweet enough. The oat topping is a nice touch! I halved the topping & it was just the right amount for 18 muffins. Thank you so much for this recipe! Will definitely be making these again. :)

Love these! I baked per recipe except that I took the advise of others and used only 1/2 cup of Agave instead of 1 cup of honey. I did use 1 cup of reg whole wheat flour and 1 cup of white whole flour. I also halved the amount of topping and it was plenty. My sweet potato was pretty large and these came out so moist and not too heavy, maybe due to the white whole wheat flour. Will make often! Thanks for this lovely recipe!

I had a can of sweet potatoes I was itching to use up and found this recipe. I had no idea how much to use so I used 3/4 of the 15 oz can. It seemed to be just right. I used 1/4 cup Agave sweetener plus a few more squirts after checking the batter. I have a huge sweet tooth and I could stand to have these sweeter but then again they are still tasty. I didn't want to bust out the blender so I just did the sugar and oats and cinnamon for the topping added a little melted butter to make them stick. I can't wait to have an extra sweet potato laying around. I am making these again!

Simple, moist & all four of my daughters like them! I used applesauce instead of oil, a whole, unrefined sugar instead of sugar, and used only 1/2 cup honey and they were great. There was a lot of topping left, so either heap it on or throw it in the freezer for the next time you make muffins.

These are delicious.. sooo moist! I used whole wheat pastry flour, which I prefer over regular. I used plain yogurt instead of vanilla. Next time I will cut the topping to about 1/3 the amount, and go easy on the honey, as they were a little sweet for my taste.

These were quite tasty and healthy. I reduced the honey to 3/4 cup and they were still sweet enough. I will make them again, only next time I will add more spices as they needed just a tad more zing, and the topping made much more than I actually needed, so I'll halve that.

These were so adaptable! I used left over sweet potato casserole. I had about 2-3 cups that was topped with a pecan brown sugar topping not marshmellows. I also did like other readers and added brown sugar instead of honey. Did not have enough yogurt so added milk to thin since the brown sugar didn't add moisture. Filled my muffin cups to the top and instead of struesel topping, sprinkled with demera sugar and flax seeds. My 5 kids loved it even though they knew they were made with the sweet potatoes from Thanksgiving that they are not fond of. Will definitely keep this one. Yummy! PS. Had to cook about 25 minutes but the muffins where huge and beautiful!

this was a delicious way to use a leftover baked sweet potato (later found to use about 1 cup mashed sweet potato)! I swapped the honey for sugar plus a little milk and all I had was plain yogurt but it didn't seem to matter. the batter seemed a little thick to me but I still got moist and flavorful muffins... I thought the spices were perfect. I did cut the topping back to 1/3c of everything, and that was plenty. made 12 large muffins, or 24 mini muffins (perfect recipe for kiddos). I even added in wheat germ and flaxmeal in place of some flour. so tasty, and I don't think these muffins could have gotten any healthier!!

These are pretty nice muffins. Pretty light even though they are made with whole wheat flour. I upped the spices in the muffins and halved the topping (still too much, but a great compliment to these). I think the yogurt is important in this recipe because the leavener used is baking soda which requires an acid to react to (all baking powder really is is baking soda with an acid added to make up for the absence of one in a recipe. Baking soda is also 4 times as powerful as baking powder, so if switching to a non acid dairy, one needs to also switch to baking powder and quadruple the amount). The size of sweet potatoes vary...mine was a bit small, so I would have prefered a bit more in my muffin (a measurement would have been helpful here instead of just "one sweet potato"). I got 14 nicely sized muffins out of this recipe, which took longer than the 15 minutes to bake.

I found a little bit more than a cup of organic sweet potato mash that I froze around December in my freezer that I needed to use. This competely fit the bill for what I needed. I scaled this recipe down to 12 servings. I used all the sweet potato I had, I used whole wheat WHITE flour and because the recipe called for more honey than I had, I used just under a half cup of honey and added a quarter cup of homemade organic applesauce. I did not have the full ingredients for the topping so I just skipped it. I was worried about the dough being a little too wet when finished folding the dry ingredients into the wet but the muffins came out moist and cooked up just perfectly. I didn't end up getting 12 muffins. I actually got 12 regular-sized muffins and 9 mini-muffins. The muffins turned out so beautiful looking and I'm quite happy with the end product. It was easily bendable to what I had on hand and it reduced down to my needs (the few extra mini-muffins were just an added bonus) The smell of them baking is almost like.....fresh gingerbread. I think these might be a little too sweet for me though my family thought they were very good. Next time, I'd like to add some fresh raisins, I think. GREAT way for me to use up something out of my deep freeze and it provides a healthy, cheap breakfast for my family. Win/win!

Excellent! Made some changes, instead of honey, I used 1/4 real maple syrup, 1/4 agave, 1/4 cup brown sugar. Used milk instead of yogurt and a really big sweet potato that I had boiled instead of baked. Used 1 cup unbleached flour and 1 cup whole wheat flour. Then topped with the mixture with no nuts. They came out really great!

Fabulous recipe! They were INCREDIBLY moist and flavorful. My only complaint is that it calls for 1 sweet potato, but they come in many different sizes- a volume measurement would have been nice. I will certainly be making these again!

These were delicious. I would give them five stars, except I thought that a cup of honey is overkill (I cut it down to 1/2 cup), the timing was off (I had to bake for about 30 minutes), and they would have been WAY to liquidy if I had put in the yogurt. With those changes, these are perfect.

Great recipe, I am so pleased! Followed advice of one reviewer and microwaved the sweet potato to cut down on prep time, used brown sugar instead of honey (and only 1/2 cup), omitted cloves and threw in a 1/2 cup of sunflower seeds (for protein) and 1/2 cup chocolate chips (more kid-friendly in my house) and they were just great! Kids said they could not even taste the sweet potato! Will make this again, next time in a double batch as they disappeared fast (and were in fact intended for freezing for use in school lunches....) Thanks!

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

Oh yummy!! A perfect breakfast muffin! Edits: 1/2 cup honey, 1/2 cup milk instead of yogurt; cut the topping in half sans almonds and STILL it was a lot (I'll hold leftover topping for next batch). Be generous with the topping though as the surface expands during baking. My yield was six large and six medium muffins. They baked about 19 minutes. Dense but soft and perfectly sweet.

These are really tasty and have a nice texture. I left off the topping and used only 1/2 c. sweetener. If you bake the sweet potato until it's really sweet and mushy no need for all that honey.

Trying to start a Food Revolution in our home, and eat healthier. These muffins satisfy my sweet tooth, while ensuring that my kids are getting a healthy snack/breakfast. The only change I made was cut back the honey to about 1/2 cup and made only half the topping (and still had some left over). Other than that I followed the recipe exactly, and they turned out great. Thanks for the recipe!

Amazing! I added some chopped prunes and used flax instead of eggs (1TB flax + 3TB water = 1 egg). The topping was delicious but the recipe makes wayyyy to much. I was generous with it and still have enough topping for a second batch. I saved the leftover topping in my pantry, because I will be making this recipe again! Also, I used a stoneware cupcake pan and needed to bake for 25 min. Thanks for a great recipe

loved them!! used half oat flour and four small sweet potatos. also added flax.....kids love them!

Way too sweet as written. I use 1/2 cup of honey instead of 1 cup. I also use plain yogurt, and they're still plenty sweet. I never bother with the topping.

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!

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.

Wonderful recipe, this is definately a keeper! So easy, delicious and healthy. Thanks for this recipe.

Fantastic, just as written. A good way to use leftover sweet potatoes (or I've substitued leftover butternut squash) from the holiday meal. Next time I'll try the suggestion using the orange juice.

We made these Sunday morning and served them with cinnamon honey butter from this site. Very good. I didn't have any ginger so left that out and used applesauce instead of the oil. Had to increase the cooking time to 19min like others and cut the topping in half. Great way to use up an extra sweet potato I had laying around.

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... ;]

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.

These are very good. The only changes I made was I left out the nuts on top and I didn't have enough honey, so I substitued 1/2 white sugar for 1/2 of the honey.

These are absolutely delicious! Moist and fluffy, not heavy at all. I used 3/4 C brown sugar in place of honey, since I didn't have enough honey & other reviewers noted the sweetness. I also used 1 C. of soy milk in place of the yogurt, and subbed applesauce for half the oil, and didn't notice anything unusual - they turned out delicious. Particularly tasty warmed and eaten with a little natural applesauce (reminds me of ginger bread with applesauce, which is a favorite sort of "old-fashioned" treat). These would really be good without the topping, too, if you didn't have oats and nuts, but it was a nice addition. I will use this recipe again - thank you!

These were absolutely phenomenal! I reduced the honey to 3/4 c and used applesauce in place of the oil. Healthy, hearty, and awesome.

These were good. I would have liked a recipe that specified the amount of sweet potato to use, I found myself wondering if mine was too big or too small, or if the amount even made a difference. I cut down the amount of honey to 1/2 cup, and found that the muffins were too bland for my liking. Next time I'll use 3/4 cup. My guests enjoyed them, though!

MMMmmmm! Amazing. Didn't have honey so used 1/2 cup of brown sugar. Thanks so much for the recipe:)

These are very savory. I don't like overly sweet so did not use all the honey, but wish I had. I'm not sure if that would have just made them sweeter or hushed some of the spice but I don't think it would make them too sweet. I would probably reduce the seasoning a little next time. I'm not sure if it's the ginger but there is a little of a lingering bite to them. I was short on time so instead of processing the topping I just sprinkled on sliced almonds, natural sugar, and crushed oats but I will definitely make the topping next time. I didn't have vegetable oil so I used 3Tbl melted butter and 2Tbl ground flax. The batter was very thick and they turned out just a tad dry but that could be the honey and perhaps not enough sweet potato??? I'll use a bigger one next time. I only got 11 big "regular" muffins and though they were still gooey at 12 min, they did bake in less than 15 min at 375.(My muffins seem to over-brown in my new pan so I reduced the temp) I think these would be yummy with some apple butter or apple cider.

Very moist and delicious! Used milk instead of yogurt and it worked out fine. A keeper!

These were very good when they first came out of the oven. However, within a few hours all the sweet potato turned a bright, moldy green! The muffin looked like it was full of gooey boogars....really, really weird, I don't know why it would do that. I used apple sauce instead of oil, maybe that's it. Anyway, normally I'm not a picky eater put the appearance really put us off and the rest of them never got eaten, grew greener everyday, and were eventually tossed.

These are wonderful!! I made suggested changes from other reviews, also......ie. 1/2 the amount of honey, 1/2 oil and 1/2 applesauce (to cut down on the amount of oil). The topping makes enough for a double batch of muffins. For those of you who raise sweet potatoes in your garden and they are bigger than a typical sweet potato from the store.......I used about 1 cup of sweet potato and it was great (add a little bit more if the batter looks too dry. ENJOY!!

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!

These are awesome muffins! They were a new recipe for a friend's lunch visit, and she requested the recipe. Very moist and fluffy. After going to the cupboard, I realized I only had 1/3 c. honey, so I substituted the remaining 2/3 c. w/ maple syrup. It was delicious! Will definitely make again.

These were fantastic! I cooked my sweet potato in the microwave. Used my homemade vanilla extract & pumpkin pie spice. Added a little under 1/4 cup of wheat germ. Used 1/4 c honey, 1/4 c agave & 1/4 sugar free pancake syrup. I was surprised how moist they are with so little oil. I did use Activa fiber yogurt. I didn't have any almonds, so for the topping I mixed up my homemade brown sugar splenda blend with oat bran & crushed walnuts. Super good muffin, thanks!

These were really good. I used applesauce instead of oil and didn't have vanilla yogurt so just used plain. These turned out great. Will definitely make again.

Excellent. Followed other reviews and 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. Made these again and used the topping even on the mini muffins. These are great to sneak a vegetable into the grandchildren. We found that the extra topping is really good on oatmeal.

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!

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.

so yummy and healthy too! Great recipe.. nice and soft in the middle and lovvved the toping. will definetly be making again

This is one excellent muffin that freezes well! I used organic white whole wheat flour and only 3/4 cup of honey. I upped the spices a bit and instead of brown sugar for the topping I used coconut sugar. I dare anyone to detect that this is a 100% whole grain muffin when made with www flour!

Only two people in my family like sweet potatoes, but all four of us really liked these muffins. I reduced the honey to 3/4 cup and used 1/2 cup of 2% milk instead of yogurt. Oh, I also cheated for the sake of ease and used canned yams. I will cut the topping by 1/2 next time. There was too much left over. Thanks for the recipe.

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.

These muffins are so delicious, you'll never guess that they are healthy! I served these at a meeting, and everyone thought they were amazing.

Yummy and healthy! I replaced 1 cup of flour with 1 cup ground up oatmeal. I took the advice of other reviewers and used 3/4 cup honey. Used apple sauce instead of oil. I also let it sit for about 30 minutes after all ingredients were mixed together. I did not make the topping. I also used a fairly large sweet potato (6-7 inches). Makes a great breakfast muffin with a glass of milk or juice to top it off.

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.

These were pretty good. I followed the recipe pretty closely, but replaced the oil with applesauce. I also boiled the sweeet potatoes and mashed them instead of baking them. Good healthy snack.

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

4 9 14 ... http://allrecipes.com/recipe/148555/whole-wheat-sweet-potato-muffins/ ... Wow, so many glowing reviews. 'Think I'd like it if an amount were there instead of "One sweet potato." Those babies can range. Mine worked out to be a cup & a half. I halved the honey that everyone suggested, which I subbed with brown sugar. (Hey, I didn't have any! :D) I didn't add the cloves because I thought the ginger would provide enough "bite," which it really didn't. This is a very mellow muffin! :) Mine made twelve beautiful - I mean, beautiful - round topped muffins. Gorgeous. With all the complaints too much sugar, I used 2T brown sugar & 1T plain breadcrumbs for the topping. Lemme tell ya, I think with the oat-brownsugar-almond-cinnamon topping, you'd want less sugar in it. Without it, you're probably fine as it's stated. They wanted to stick to the wrappers even after cooling, but not a lot. Moist quickbread texture, but muffin look. Mine were done in 25 minutes. These don't taste as healthy as they are - so the kids might eat them. Ha! ;D Boy child, 16, three down in less than three hours. Success! ... 2/2018: HI NANNY! :D Note: 2c wheat flour & 1 sweet Subbing 1c pumpkin, 1/2 + 2T brown sugar for the honey, 1/2c milk for yogurt, 1c white, 1c wheat. topping: 2T brown sugar & 1T plain breadcrumbs

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

Well I made this recipe with the modified changes. They were tasty. But a little dry. The smell was nice while they were cooking. I think the dryness came from maybe me overcooking them alittle. But I will tyr again.

Had all the ingredients on hand, so I thought I'd give it a whirl. The sweet potato I used, yielded 1 3/4 cups and I ran out of honey, so I had to use a 1/4 cup agave nectar...so much for having all the ingredients. They turned out so well! I think next time I will use half honey & half agave nectar (as I am not a huge honey fan). Molasses and maple syrup would also probably work in place of honey...giving it a true autumn taste. I also just purchased a new spice blend from Wildtree that has all the spices in it, so I am excited to try that as well. Oh the possiblities! Thank you zanyzaynab for sharing your recipe!

Awesome recipe - I subbed 1c brown sugar and appx 2 tbsp water for the honey; yams for sweet potatoes; and did 1/2 cardamom 1/2 cinnamon instead of just cinnamon. The crumble recipe made way too much topping, though.

TOTALLY DELICIOUS! I can't believe how tasty and healthy these muffins were! The topping is awesome!

I was very excited to try these while I was baking them. The first ones we had, when they were still warm, were excellent. But as they sat they got very gummy and we ended up throwing away what wasn't eaten the first day. Also, mine did not rise very well, but that could have been my mistake in measuring.

Wonderful! Changes were to use egg beaters and Fat free mayo in place of the oil. Also omitted the cloves - personal preference.

I just made these today and my girls (5 & 3) we begging for more. I followed some suggestions, used 1 cup Whole wheat flour 1 Cup quick oats, 1/2 cup brown sugar, 1/2 cup honey, substituted the oil for 1/4 cup unsweetened applesauce and also substituted the yogurt for 1/2 cup low fat milk. I skipped the topping all together. These will become a lowfat snack/breakfast staple in our house. Cooked for about 18 min.

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 !

ABSOLUTELY LIFE CHANGING! I am a novice baker and undertook this endeavor a bit carelessly. My niece and I did this more as a bonding and educational activity with no real dreams of grandeur...and then we tasted the finished product...and eyes wide...breath indrawn...fingers pressing against the plate to get every stray crumb...we realized this was no ordinary recipe and not your average muffins. They were gone in minutes once word caught about how delectable they were. Only changes I made was brown sugar instead of honey, added 1/4 teaspoon of allspice and added 4 tablespoons of butter to the streusel topping. We decided to name them... drum roll please... Yummy Yammies! :) Enjoy!

These were pretty good. I listened to the other reviews and reduced the "sugar", but I will stick to the recipe next time. UPDATE: Have made these several times now. My mom suggested adding raisins and they turned out even better!

These are very tastey. My picky husband and toddler gobble them right up! I made no changes.

My children love these....easy to make! Healthy, snack or breakfast for my 9 month old. Didnt even have to use the topping.

This has become a GO-TO recipe for me! I use my own homemade granola as a topping but I liked this topping as well. Fantastic to take as a gift or to a bakesale/potluck as a fresh yummy option that replaces old tired rolls.

Very good. I used 1 cup of sweet potato, 1 cup of whole wheat flour, 1 cup of quick oats,(in place of the 2c whole wheat flour) 4 oz of applesauce (in place of the oil) and 1/2 cup of honey and the rest of the ingreds listed. For the topping I used a little less brown sugar and added a little agave nectar. Had to bake mine for 18 minutes. Made 16 sweet, spicy muffins

1/2 cup honey is a must

Healthy and tasty! I only had about 1/2 w/w flour left so I used a/p and ground flaxseed to make up the rest. I also used less honey following the reviewers' suggestions. Instead of almonds, I used pecan for the topping and also added some to the batter (toasted before putting them in). Because I wanted to get rid of all the leftover I ended up using more sweet potato than called for, so I had to cook longer (at least 20 min), but still delicious (albeit a little sticky). Will make them again in fall! (It's summer here. :))

These are so good! I didn't make the topping and used applesauce in place of the oil. My kids ate these right up!

Good recipe. I used 1/4 C yogurt and 1/4 C almond milk. My batter was still pretty thick so I added another 1/8 C of milk. Kids loved em!

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.

fantastic! i did use 3/4 cup brown sugar instead of honey and 1/2 cup milk instead of yogurt. great muffin.

We all love these- they will become a staple muffin recipe for our family! Used Okinawan sweet potato- they're purple, so our muffins had deep purple bits in them!

I loved this recipe! I cut back on the sugar a little as suggested by others (1/3 cup agave and 1/3 cup brown sugar). I also increased the spices just a touch. The topping was way too much as others have stated, but I saved the extra and have since used it on my morning oatmeal and in mashed sweet potatoes for dinner. Loved both addtitional uses. I might actually keep this on hand to do that more often.

I might have given it 4 stars if I had followed the recipe exact, but i became weary of the sweetness after reading reviews. In my opinion, 2/3 to 3/4 of a cup of honey would be enough, but half a cup was not, for sweetness. They could have been a tad sweeter, might try brown sugar instead of honey next time. Now that being said, this is still the best way to incorporate sweet potato into a picky eaters diet. I thought they came out moist, not too heavy and just delicious. If I had put more honey I mightve eaten all of them in one sitting! I substituted oil for unsweetened applesauce, yogurt for milk, 1 cup of honey to a half, cloves and ginger for allspice. Might switch to the yogurt as well next time. Only reason I didn't use it was because I didn't have it. And one more thing: I would probably put them directly into the muffin pan- I can barely get half the muffin out of paper cups!

Substituting white flour, I turned this recipe into a cake instead. I used a 9x13 pan and added butter to the crumb topping. oh-my-god!

I am hooked on these muffins! I did make some adjustments to lower the calories, and they turned out super moist and delicious, maybe too dense for some people's tastes. Here's what I did: applesauce instead of oil, Splenda instead of honey, 4 egg whites instead of 2 whole eggs, 1c whole wheat flour and 1c blended rolled oats instead of 2c wheat flour. Also, I cut the topping in half as many reviewers have and there was plenty. Since I live in Hawaii, I used Molokai sweet potatoes, which are a deep purple color - this made the muffins look positively psychedelic!

These are amazing and so moist... no one would ever guess they are super healthy, too. Even my 6 year old said they would be 'awesome' in her snack or lunch. Definitely a keeper recipe. For the topping, I just used oat flour and mixed with the other ingredients (I chopped slivered almonds) and that saved dirtying the food processor.

My picky 4 year old actually ate these up. He loved them! I am thrilled with this recipe. It is so tasty. I used canned yams the first time I made it and it turned out great. I used milk instead of yougurt also..2 thumbs up!

Wowza....just made these for my preschoolers class as a "first day of autumn" snack (the grocery stores are out of pumpkin puree) and man are they good! Wish I had double-batched them cuz I only had one extra and it is G.O.N.E! I did sub-out brown sugar for honey and used white flour but 1/2'd the oil for ground flax and they still taste pretty hearty/healthy.

These turned out great! I didn't have enough honey so I added some sugar and dark corn syrup. I definitely recommend this recipe. Absolutely perfect.

Sweet Potato makes it Fiber-licious! Definitely cut back to half cup honey and I used applesauce in place of oil. Way too much topping so I will leave that out. I like a muffin I can pick up and walk around with or eat at work so no topping for me but will add to batter chopped nuts. Otherwise, a healthy muffin with lots of fiber!

Very good! My husband did not like the topping - he called it sawdust - but he loved the flavor of the muffin.

when i sunk my teeth into these, i felt like i could fly w/ wings of an angel in heaven

Delightful! I added chopped dates, subbed applesauce for 1/2 the butter, milk for the yogurt and maple syrup for the honey. I also skipped the topping and just sprinkled slivered almonds on top! Tasty, healthy, and filling -- just what I was looking for!

I used 1/2 cup of honey and substituted unsweetened applesauce for the oil. It wasn't quite sweet enough for my tatse, but I have a mighty sugar tooth. These were really healthy and a great grab and go breakfast idea.

these were delicious! made changes depending on what I had. Also tried to lower fat & sugar content. I am very happy with my changes. Will definitely revisit this recipe! changes: 1 cup sweet potato 1 cup whole wheat flour 1 cup quick oats 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup apple sauce 2 eggs 1 teaspoon vanilla extract 1/3 cup honey 1/3 cup fat free yogurt for topping: 1/8 cup oatmeal 1/8 cup brown sugar 1/4 cup almonds 1/4 teaspoon cinnamon 1/8 cup all-purpose flour 1 tbs butter

These were so good! Used vanilla greek yogurt instead of regular yogurt, and 3/4 cup of honey instead of 1. Next time will substitute applesauce for oil. All in all a wonderful recipe!

Kids loved it! It was a little bit sweet for me, so I may cut the sweetener down next time. Great way to use leftover baked sweet potatoes.

These are so good! I made a couple of the substitutions suggested in the comments: 1/2 cup agave nectar instead of 1 cup honey, and natural applesauce instead of vegetable oil. These cut down the calorie count a lot and the muffins are still great. They're sweet but not too sweet. They're very moist, and they kept well for a few days in the fridge, unlike a lot of homemade muffins. This recipe only made 12 muffins for me, and I had a ton of the topping left over. No other complaints. I found myself wondering what it would taste like with walnuts or pecans inside... maybe I'll try that the next time I make them!

Very very good!! I did use applesauce instead of oil, Splenda instead of honey, skim milk instead of yogurt, and canned yams instead of a whole sweet potato. I didn't use the topping. Instead I topped it with 1 tablespoon of fat free cool whip (only 15 calories!). Very nutritious breakfast to start out our day!! Thanks for the recipe!

I just tried it, and it was good. I listened to other people and used only 3/4 c. honey and I think they are definitely sweet. I wish I had listened to everyone though about the topping, I had way too much leftover. I didn't even get close to using half. I was very generous with the topping and had a few more muffins than what the recipe said. Very filling, so it will be great for snacks throughout the week.