Delicious Sweet Potato Muffins

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A delicious, naturally sweet, dairy-free sweet potato muffin with a depth of flavor.

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

12

Vegetarian
Breakfast
Snack
Baking
Dairy-Free

Ingredients

  • 1 cup sugar
  • 1 cup sweet potato cooked, mashed
  • 1/2 cup olive oil
  • 1/3 cup water
  • 2 large eggs beaten
  • 1 2/3 cups flour all-purpose
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pecans chopped

Preparation

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
  2. Combine sugar, sweet potato, olive oil, water, and eggs in a bowl.
  3. Combine flour, cinnamon, baking soda, baking powder, and salt in a second bowl.
  4. Add flour mixture and pecans to sweet potato mixture. Gently fold together until just moist, being careful not to overmix.
  5. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  6. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  7. Cool on wire rack.