Delicious Sweet Potato Muffins

I adapted a pumpkin muffin recipe to create a delicious, naturally sweet, dairy-free sweet potato muffin with a depth of flavor that pumpkin can't beat.

• 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

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

Step 2

Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl. Add flour mixture and pecans to sweet potato mixture. Gently fold together until just moist, being careful not to overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 3

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