Sweet Potato Pecan Muffins

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: 30 mins
• Serves: 12

Ingredients

• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 3⁄4 brown sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon clove
• 1 1⁄2 cups sweet potato puree
• 2  eggs
• 1⁄2 cup milk
• 1  teaspoon vanilla
• 1  cup  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.