Delicious Sweet Potato Muffins

These moist sweet potato muffins are naturally sweet, and dairy-free, and easy to make for a delicious twist on classic pumpkin muffins.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 253 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 2 eggs, beaten
• 1 cup cooked, mashed sweet potato
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup chopped pecans
• 0.33333334326744 cup water
• 0.5 cup olive oil
• 1.6666667461395 cups all-purpose flour

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on wire rack.

Step 3

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.

Step 4

Combine sugar, sweet potato, olive oil, water, and eggs in a bowl.

Step 5

Combine flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Add flour mixture and pecans to sweet potato mixture. Gently fold together until just moist, being careful not to overmix.