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sweet-potato-pecan-muffins-recipe

Sweet Potato Pecan Muffins

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups mashed sweet potatoes
  • 1 cup pecans, chopped
  • 2 cups gluten-free flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix together the mashed sweet potatoes, vegetable oil, eggs, and vanilla extract.
  3. In another bowl, whisk together the gluten-free flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chopped pecans.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free
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