Sweet Potato Pecan Muffins

Submitted by Meghan

"Super healthy muffins perfect for freezing and reheating for daily breakfast. These are a great way to use up excess sweet potato puree leftover from jarred baby food or garden bounty. Nutrient packed but super tasty!!"

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 12

ingredients

• 236.59 ml whole wheat flour
• 236.59 ml all-purpose flour
• 1 brown sugar
• 9.85 ml baking powder
• 2.46 ml salt
• 9.85 ml cinnamon
• 2.46 ml nutmeg
• 2.46 ml clove
• 354.88 ml sweet potato puree
• 2 eggs
• 118.29 ml milk
• 4.92 ml vanilla
• 236.59 ml chopped pecans

directions

1. Beat eggs, brown sugar, vanilla, sweet potato puree, and milk.
2. Stir in dry ingredients until incorporated. Fold in chocolate chips.
3. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.