Healthy Sweet Potato Muffins

I added pecans. If I make them again I will add cinnamon, nutmeg and ginger. They are pretty bland and heavy.

These came out great. I didn’t have applesauce or canola oil, so I used 3 tbs of vegetable oil instead. I also used 1 egg instead of the egg whites. I used homemade whole berry cranberry sauce, not canned. I would love to make these again.

Made these a few days ago. Really liked them. I used canned cranberry sauce, pretty much followed the recipe, added about a tbsp of fresh squeezed orange juice. Did sprinkle with a mix of cinnamon and sugar on top before baking I saw as a suggestion in other reviews. My husband really liked them and I did as well. Will be baking another batch tomorrow and I am going to add coconut this time.

Very nice and easy to make great tastinging will make again.

I added just a little orange juice to thin the batter out and topped the muffins with chopped pecans… Bigg hit for Christmas morning

I changed the recipe to make them high protein and high fibre. I added 3 scoops vanilla protein powder, only used 1 tablespoon of flour, dubbing in 1/2 cup large flake oats and ground up another 1/2 cup of oats, used 1 cup egg whites and didn’t use cranberry sauce. Instead I used dried cranberries. Cut the sugar down to 3 tablespoons of brown sugar and 1/4 maple syrup

Good muffins. I had to substitute all purpose flour, had no wheat flour, and olive oil instead of canola, used jellied cranberry sauce as it was all I had and used a dash of orange extract as I had no zest. I added 3/4 cup of soaked dried cranberries to batter before baking also. My kids loved these!

these turned out just okay. not terrible but I wasn’t thrilled eating them. the texture was wet and the cranberry flavor was overpowering. might try them again with some changes.

Turned out delicious! I added a bit extra orange zest and used fresh boiled cranberries which tasted great in these muffins. Also sprinkled with cinnamon and sugar which I’ll do again.

I used coconut palm sugar, half the quantity in the recipe. And I did not add cranberry sauce because I didn’t have any. Even so, we loved these muffins because they weren’t too sweet, and we are trying to cut back on added sugar. Very healthy!

I thought these were very good! They are certainly very moist and full-flavored. I didn’t have cranberry sauce or applesauce, so in place of the cranberry sauce and applesauce and water I substituted about 1 c mashed banana and ~1/3 c orange juice concentrate, diluted 50%, and cut back on the sugar a bit (using 3/8 c instead of 1/2 cup). I used a whole egg in place of the egg whites. I used 1 c all-purpose flour and 1 c whole wheat flour instead of what was recommended. And I also threw in some dried (sweetened) cranberries, chopped pecans, and shredded coconut. I had to bake them a little more than 30 minutes, but I loved how they turned out! The combination of orange, cranberry, banana, and sweet potato was delightful!

I made exactly as directed & I love them!

Absolutely delicious! I am on a diet, so substituted the sugar for splenda, but the taste was just the same. I froze some, and even after a couple of weeks, they were wonderful. Just pop them in the microwave for a few seconds and …yum!!

I made 2 small changes. I upped the applesauce to 3/8 cup and omitted the oil all together. Second I used dark brown sugar instead of white sugar. These muffins are amazing, OMGoodness, I wanted to eat them all at once. It took will power, but I made them last…now…I can make more. Next batch, I will try using a touch of orange juice; see if it makes a difference. LOVE THIS RECIPE I was trying different recipes to see what new recipe I might try for Thanksgiving, but I’m keeping this for myself! I have made these so many times, experimenting with what tastes best to me. I found the coconut oil worked well when I ran out of applesauce. I definitely love orange juice instead of water & by using only whole wheat flour creates a smoother batter and a very hearty (not too sweet) breakfast muffin. I did dial back the oven temperature when I use the whole wheat flour only as it is less dense. **I made this recipe again, but realized I miss-read the cranberry sauce label. After all the other ingredients were mixed and ready is when I realized it was cranberry concentrate. So, I improvised Elderberry jelly. I’m sure other jellies would work (depending on your flavor preference). They turned out pretty good. Very sweet (to me, because I don’t eat sweet things) But an overall success.

When making a recipe the first time I try to follow it exactly and make changes on the next bake if I want to. This time I made a few changes right out of the gate. First off, I doubled the recipe and made 3-loaves (using disposable 8″ foil pans), I substituted egg beaters for egg whites (basically same thing), I didn’t have oranges for zest but had orange juice so substituted the OJ for water, and I had one can of whole cranberry sauce (which probably works out to be 1 1/4 – 1 1/2 cup) for the doubled recipe, and lastly, I sprinkled a little cinnamon sugar on top of the loaves before baking. Since I never made the original recipe it’s hard to know if my changes made any difference, but this bread was a HUGE hit with my coworkers….”moist”, “great flavors”, “not overly sweet”, and “where can I get the recipe” were a few comments….and since I work in a cardiology department the healthy substitutions were also appreciated!

I used orange peel and whole homemade cranberry sauce. I evened up the flour measurements to 1 C each for simplicity. I also placed a small dollop of cranberry on each muffin top for a little extra ‘zing’.

Great!

Followed the directions almost completely but didn’t have oranges handy for the zest so I just left it out. This recipe is delicious and I will be making it again.

this recipes really great only one thing canola oil (and vegetable) oils really bad for you, you should us olive oil 🙂

These are awesome! Though I changed a couple things. My applesauce is homemade, cortland apples. I didn’t have canola oil, used vegetable. Did not have orange zest, used orange peel. These are all minor, though this last one is a biggie. I did not have a can of cranberry sauce, could not tell you if I ever have or will. So I used a half a cup or so of honey, added enough water to make it the consistency of what I think cranberry sauce would be and then added some Craisin’s. The whole thing measured 1 cup. I did add cinnamon and sugar to the first batch though forgot it on the second. Loved it both ways!

Delicious! I used whole berry cranberry sauce. I’d recommend sprinkling sugar or cinnamon sugar on top before baking.