Sweet Potato Cherry Pecan Muffins

This recipe was not tested by Bob’s Red Mill. Whole Grain!

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Servings 12people
Submitted By Niki Jay
This recipe was not tested by Bob's Red Mill. Whole Grain! High Fiber, Lactose Free, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Niki Jay
This recipe was not tested by Bob's Red Mill. Whole Grain! High Fiber, Lactose Free, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees and prepare your muffin pan by lightly greasing or spraying with cooking spray.

  2. In a small bowl combine flour, baking powder, baking soda, spices and salt and set aside.

  3. In a medium bowl combine sweet potato puree, brown sugar, almond milk, oil, vanilla and flax seed, mixing until well blended.
  4. Add dry ingredients to wet until just blended, then gently fold in cherries and pecans.

  5. Divide batter evenly among muffin cups and bake for 20-25 minutes.



    Serves 12.
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