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

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

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

Combine sugar, sweet potato, olive oil, water, and eggs in a bowl. 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. Spoon batter into the prepared muffin cups, filling each 3/4 full.