Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Sweet Potato Muffins
NUTRITION · PER SERVING44M COOK
CAL 14%·PRO 8%
CARBS 24G34% OF CAL
3G FIBER14G OTHER7G TOTAL SUGAR
FAT 19G61% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, slightly spiced sweet potato muffins made with avocado oil and eggs, with no dairy. These are perfect for fall breakfasts, brunches, or afternoon snacking.
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View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 large sweet potato
- 1 cup avocado oil (or vegetable oil)
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup light brown sugar (or granulated sugar (200 grams))
- 2 cups all-purpose flour ((240 grams))
- 2 ½ tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tsp granulated sugar
- 1 tsp ground cinnamon (or extra, to taste)
At a glance
PER SERVING · TIME 44M
CAL 14%·PRO 8%
CARBS 24G34% OF CAL
3G FIBER14G OTHER7G TOTAL SUGAR
FAT 19G61% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 24m
- Sodium
- 165mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 89mg
- Calcium
- 20mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 165MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.