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.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings

Calories 150kcal

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.

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.