Sweet Potato Pecan Muffins

Name: Sweet Potato Pecan Muffins
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup white sugar; 1 cup cooked, mashed sweet potato; 0.5 cup olive oil; 0.33333334326744 cup water; 2 flax eggs*; 1.6666667461395 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup chopped pecans

Experience the irresistible taste of fall with these sweet potato pecan muffins. A delightful dairy-free and egg-free option for breakfast or snack time.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

12 servings

Nutrition

calories253calories

carbohydrates31g

fat13g

protein3g

Breakfast Snack Brunch American

Ingredients

1 cup white sugar

1 cup cooked, mashed sweet potato

0.5 cup olive oil

0.33333334326744 cup water

2 flax eggs*

1.6666667461395 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

0.5 teaspoon baking powder

0.5 teaspoon salt

0.5 cup chopped pecans

Directions

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

In a bowl, combine sugar, sweet potato, olive oil, water, and flax eggs. In another bowl, mix together flour, cinnamon, baking soda, baking powder, salt, and chopped pecans. Add the dry mixture and pecans to the wet ingredients. Gently fold them together until just moist; avoid overmixing.

Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake until a toothpick inserted in the center comes out clean, for 20 to 25 minutes. Cool on a wire rack.