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Sweet Potato and Maple Muffins

1 cup mashed sweet potatoes
1 1/2 cups all-purpose flour
3/4 cup firmly packed brown sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. cinnamon
1/8 tsp. salt
Egg replacer equivalent of 2 eggs
3/4 cup vegetable oil
1/4 cup maple syrup
1/2 cup chopped pecans
1/2 cup dried cranberries

• Preheat the oven to 350°F. Lightly grease a muffin tin.
• In a large bowl, mix together the sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
• Mix in the egg replacer, oil, and maple syrup. Fold in the pecans and cranberries. Spoon into the prepared muffin tins and bake for 15 minutes, or until the muffins spring back when lightly touched.

Makes 1 1/2 dozen

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      • kimixxdance says:

        What type of egg replacer would you use for this recipe?

      • naviplore says:

        These muffins were so amazing – very fluffy and light – not stodgy and heavy like some can be. I used olive oil instead of vegetable and they were so moist. I also filled the tins a little fuller making 12 instead of 18, as they don’t puff up a ton. Enjoy – because they won’t last long!!!

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