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A delicious, naturally sweet, dairy-free sweet potato muffin with a depth of flavor.
15 min
Prep Time
20 min
Cook Time
35 min
Total Time
12
Servings
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Cool on wire rack.