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.
Instructions
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1
{'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.'}
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2
{'id': 'step_1', 'step': 2, 'text': 'Combine sugar, sweet potato, olive oil, water, and eggs in a bowl.'}
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3
{'id': 'step_2', 'step': 3, 'text': '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.'}
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4
{'id': 'step_3', 'step': 4, 'text': 'Spoon batter into the prepared muffin cups, filling each 3/4 full.'}
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5
{'id': 'step_4', 'step': 5, 'text': 'Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on wire rack.'}
Nutrition Facts
Per serving (12 servings total)