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Sweet Potato Muffins {Cinnamon + Brown Sugar}

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.

sweet potato muffins stacked on top of each other
make ahead of time for an easy breakfast

When I think of cold, autumn mornings, my mind wanders to these sweet potato muffins with morning coffee.

And, if I’m in a rush to get to work, I grab one on the go.

Aside from my no-bake pumpkin bars and blueberry muffins these are my absolute favorite holiday treat.

sweet potato muffin ingredients, including brown sugar, cinnamon, almond milk, and cinnamon
made with simple ingredients

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:

  1. bake sweet potatoes and mash
  2. add in other ingredients to combine
  3. add to muffin liners and bake
muffins on a drying rack
cinnamon and brown sugar are perfection

Recipe substitutions

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.

fluffy inside of a sweet potato muffin broken apart
allow time to cool on a drying rack

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.

muffins in a stack of three on a cooling rack
that extra brown sugar topping is everything

FAQ

How to store muffins:

Keep baked muffins in a sealed container at room temperature for 3 days, or refrigerate up to a week.

To freeze:

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 with cinnamon sugar stacked on top of one another

Sweet Potato Muffins

Make these easy dairy-free sweet potato muffins for the best breakfast treat. Sprinkled brown sugar and cinnamon are a winning combination.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dairy free, dessert, healthy, muffin, sweet potato
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10
Calories: 150kcal
Author: Amber

Ingredients

Instructions

  • 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.

Notes

Tips:
  • 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.

Nutrition

Calories: 150kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 172mg | Potassium: 144mg | Fiber: 2g | Sugar: 14g | Vitamin A: 4718IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg

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