These dairy-free sweet potato muffins are the perfect make-ahead treat for autumn. Try for breakfast with a hot cup of coffee or as a yummy dessert.
When I think of cold, autumn mornings, my mind wanders to these sweet potato muffins for a healthy breakfast with morning coffee.
And, if I’m in a rush to get to work, I grab a muffin on the go.
Ingredients for sweet potato muffins
I recommend the following ingredients for this recipe:
- mashed sweet potato
- almond milk
- all-purpose flour
- white sugar
- cup brown sugar + an extra tbsp to sprinkle on top
- baking powder
- ground cinnamon
- tsp vanilla extract
This recipe was inspired by a dairy-free favorite of mine, apple cinnamon muffins.
How to make sweet potato muffins
This recipe is so easy to make, in just a few simple steps:
- bake sweet potatoes and mash
- add in other ingredients to combine
- add to muffin liners and bake
Yams instead of sweet potatoes are fine.
No baking powder? Replace with 2 tsp of cream of tartar and 1 tsp of baking soda.
Instead of almond milk, soy, oatmeal or cows milk will work.
No vanilla extract? Use bourbon, maple syrup or almond extract instead.
How to gluten-free sweet potato muffins:
To make these muffins gluten-free, replace 1 ½ cup of all-purpose flour with 2 cups of a gluten-free flour blend.
How to store muffins:
Keep baked muffins in a sealed container at room temperature for 3 days, or refrigerate up to a week.
You can freeze these muffins for up to two months. Then, to thaw them, reheat muffins in the oven at 350F for a few minutes in the oven or the microwave for 30-60 seconds.
Sweet Potato Muffins
- To bake the sweet potatoes, pre-heat the oven at 400 F. Bake the sweet potatoes covered in foil paper for 40-45 minutes or until very tender. Turn the oven to 350 F if you’re going to make the muffins right after. Prepare a muffin tin with ten muffin liners.
- Mix almond milk, vanilla extract, brown and white sugar in a medium bowl. Add mashed sweet potatoes and combine.
- Mix flour with baking powder and ground cinnamon. Add them to the wet ingredients. Mix until combined.
- Pour the muffins butter into ten muffin liners, fill ¾ of each liner to get medium-sized muffins (as in pictures). If you’d like to have larger muffins, fill them up to the top (you’ll make less than ten in that case). Sprinkle some brown sugar on the top, if desired.
- Bake the muffins at 350F for 20 minutes or until an inserted toothpick comes out clean.
- Remove muffins from the oven and let them cool in a cooling rack.
- These muffins are like sweet clouds, very soft, fluffy and moist. To keep them that way, store them in an airtight container or bag in the fridge; they last up to five days.
- You can freeze these muffins for up to two months. Then, to thaw them, reheat muffins in the oven at 350F for a few minutes in the oven or the microwave for 30-60 seconds.
- To make these muffins gluten-free, replace 1 ½ cup of all-purpose flour with 2 cups of a gluten-free flour blend.