Easy dairy free sweet potato muffins covered with a crumbly topping of brown sugar and pecans.
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 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.
Sweet Potato Cooking Tips
How many sweet potatoes do you need to make 1 cup of cooked sweet potato? One medium sweet potato equals approximately one cup of cooked sweet potato.
What’s the fastest way to cook a sweet potato? Poke holes in the sweet potato with a fork. Microwave the sweet potato on high for 3 minutes. Turn the sweet potato and microwave and additional 3 minutes or until the sweet potato in tender when you stick a fork into it.
Do I need to peel the sweet potato before I cook it? No. If microwaving the sweet potato simply poke holes into it using a fork and then microwave. You can scrap out the moist cooked sweet potato after it is fully cooked. Let cool first, as the sweet potato will be very hot when you remove it from the microwave.
Nothing beats a warm sweet potato muffin on a cold day. 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!
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Easy dairy free sweet potato muffins covered with a pecan and brown sugar crumbly topping.
Sweet Potato Muffins Batter:
- 1 Cup sweet potato, fully cooked
- 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
- 1/4 Cup brown sugar, packed
- 1/2 Cup pecans, chopped
- Preheat oven to 375° F. Prepare cupcake baking pan with cooking spray or muffin liners.
- Add cooked sweet potato to the mixing bowl and beat until smooth. Add vegetable oil, egg and almond milk. 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.
- Combine brown sugar and pecans in bowl to create topping. Cover the tops of the batter in muffin pan.
- 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.
- Category: Muffins
- Method: Bake
- Cuisine: American
Keywords: sweet potato muffin recipe
This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.