It’s cold. It’s snowing. And it’s a New Year. You know where to find me. … in the kitchen. It’s warm in my cozy cooking space with sweet potato muffins in the oven. It’s also where you’ll find me working towards some of my 2018 goals. Each year I sit down and set some goals for myself. Some may call them resolutions. Whatever word you use – I aim to get them done. And I’m starting now in the warmest room in my home.
After sitting down with a nice hot cup of coffee (are you catching a theme here?) I etched out my personal goals for 2018.
Get Healthy – I joined the local YMCA and have started to swim laps a few times a week. It’s the only form of exercise I’ve stuck to in the past and loved the entire time. Key word: love.
Read More – I’ve set a goal of 25 books in 2018. I’m already two books down so I’m on the right track! Historical Fiction is my jam.
Get Out of My Comfort Zone in Cooking – I’m a Midwest girl with Midwest tastes (think: comfort) and I plan to make more recipes that are unique to my palate – and some that are allergy friendly like this sweet potato muffin recipe I’m sharing today!
My sister has really opened my eyes to allergies with kids and that’s why when I was thinking of making a favorite muffin recipe for an after school snack I decided to make it dairy free using Silk Almondmilk! This recipe makes the most moist muffins using sweet potatoes and since there is no butter or milk – you’re dairy free okay. My kids didn’t even notice the sweet potatoes or the fact that they didn’t have butter. The sweet potatoes give the muffin balance without an overpowering taste. Just how I like to sneak in that goodness. 😉
How to Make Sweet Potato Muffins
Preheat your oven to 375° F. Combine 1/4 cup of brown sugar with 1/2 cup of pecans and set aside.
Add one cup of fully cooked sweet potato to the mixing bowl and blend on high speed until smooth. Add vegetable oil, Silk Almondmilk, brown sugar and one egg. Mix until fully blended. For this recipe I used unsweetened Silk Almondmilk but to up the protein you could use Silk Nutmilk which includes almonds and cashews.
In a separate bowl combine flour, baking powder, salt and True Goodness by Meijer ground cinnamon. Slowly add to the sweet potato mixture to blend until the batter is fully moistened.
Evenly distribute the batter in the muffin pan after spraying with cooking spray or adding cupcake liners. Sprinkle with the pecan mixture. Bake at 375° F for 20 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan after cooling for approximately five minutes.
It will be hard not to eat them fresh out of the oven! I did test these with cupcake liners and without. I preferred the muffins without the liners as the cupcakes had a bit more of an overall crunch to them, but that’s a personal preference.
The Silk Almondmilk I used in this recipe I purchased at Meijer. Meijer is my go-to grocery store in my town. I prefer their selection of different products since you know I love to cook and all.
Nothing beats a warm sweet potato muffin with a tall glass of almondmilk. Yum! I might have had an after school snack before the littles got home from school. Make these moist delicious muffins. Bonus points for the fact they’re dairy free for all our dairy free friends! Enjoy!Print
Easy dairy free sweet potato muffins. Moist, delicious and the perfect snack!
- 1/4 Cup brown sugar, packed
- 1/2 Cup pecans, chopped
Sweet Potato Muffins Batter:
- 1 Cup of cooked sweet potato
- 1/4 Cup vegetable oil
- 1 egg
- 1/2 Cup of Silk Almondmilk
- 1 1/2 Cups all purpose flour
- 1/2 Cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Preheat oven to 375° Fahrenheit. Prepare cupcake baking pan with cooking spray or muffin liners.
- Combine brown sugar and pecans in bowl to create topping. Set aside.
- Add cooked sweet potato to the mixing bowl and beat until smooth. Add vegetable oil, egg and Silk Almondmilk. Mix until smooth.
- In a separate bowl, combine flour, brown sugar, baking powder, salt and cinnamon.
- Slowly add dry ingredients to sweet potato batter until moist.
- Evenly distribute batter into muffin pan.
- Top with pecan topping.
- Bake at 375° F for 20 minutes or until toothpick in center comes out clean.
- Cool for 5 minutes in pan before removing.
One medium sweet potato equals approximately one cup of cooked sweet potato.
To easily cook your sweet potato, fork holes into it. Place it in the microwave for a total of six minutes, flipping it half way through the cook time.
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.