I thought I’d share this healthy muffin recipe so you can make a batch for breakfast or store them for an afternoon snack. The texture of these muffins are amazing—they’re moist with just enough sweetness and crunch from the crumb topping. Sweet potatoes are becoming my go to ingredient for baking.
For this recipe, I microwave on high for 5 minutes a clean and dry sweet potato that has been pieced with a knife in multiple places. Allow the potato to cool to the touch before peeling. Then cube the potato and continue on with the recipe.