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Home » Recipes » Appetizers and Snacks » Sweet Potato Muffins

Sweet Potato Muffins

By Lynette on January 10, 2018 · 13 Comments

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sweet potato muffins in baking pan
sweet potato muffins in cupcake pan

Easy dairy free sweet potato muffins covered with a crumbly topping of brown sugar and pecans.

sweet potato muffins in cupcake pan

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

nuts and brown sugar in bowl for healthy sweet potato muffins

Preheat your oven to 375° F.  Combine ¼ cup of brown sugar with ½ cup of pecans and set aside.

mixing bow with dairy free almondmilk for sweet potato muffins

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.

adding pecans to top of muffins for crumbly muffin topping

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.

sweet potato muffins in cupcake pan fully cooked

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.

plate of sweet potato muffins

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!

More Muffin Recipes

  • Lemon Poppy Seed Muffins
  • Simple Blueberry Muffin Recipe
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sweet potato muffins in cupcake pan fully cooked

Sweet Potato Muffins

★★★★★ 5 from 3 reviews
  • Author: Lynette
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Category: Muffins
  • Method: Bake
  • Cuisine: American
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Description

Easy dairy free sweet potato muffins covered with a pecan and brown sugar crumbly topping.


Ingredients

Scale

Sweet Potato Muffins Batter:

  • 1 Cup sweet potato, fully cooked
  • ¼ Cup vegetable oil
  • 1 egg
  • ½ Cup of Silk Almondmilk
  • 1 ½ Cups all purpose flour
  • ½ Cup brown sugar, packed
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Crumbly Topping:

  • ¼ Cup brown sugar, packed
  • ½ Cup pecans, chopped

Instructions

  1. Preheat oven to 375° F.  Prepare cupcake baking pan with cooking spray or muffin liners.
  2. Add cooked sweet potato to the mixing bowl and beat until smooth.  Add vegetable oil, egg and almond milk.  Mix until smooth.
  3. In a separate bowl, combine flour, brown sugar, baking powder, salt and cinnamon.  Slowly add dry ingredients to sweet potato batter until moist.
  4. Evenly distribute batter into muffin pan.
  5. Combine brown sugar and pecans in bowl to create topping.  Cover the tops of the batter in muffin pan.
  6. Bake at 375° F for 20 minutes or until toothpick in center comes out clean.  Cool for 5 minutes in pan before removing.

Notes

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.

Keywords: sweet potato muffin recipe

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This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.

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About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. monica

    January 15, 2018 at 9:50 pm

    I will going to try. I am so excited!

    ★★★★★

    Reply
  2. Claire | The Simple, Sweet Life

    January 15, 2018 at 12:34 am

    Sweet potato is such an underrated flavor when it comes to baking but it’s so delicious! Glad to see someone else hopping on the sweet potato baked goods train. 🙂

    Reply
  3. lauren

    January 14, 2018 at 10:21 pm

    Love the crumble on top and the idea of using sweet potato! Admittedly, (I don’t know why) but we rarely use sweet potato in a sweet way. These muffins sound like a good place to start.

    Reply
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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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