Dairy-Free Sweet Potato Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 6 muffins
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 1 medium sweet potato, peeled and grated (about ¾ cup)
  • ¼ cup raisins
  • ¼ cup chopped pecans or walnuts
  • 1 cup unsweetened or plain dairy-free milk beverage
  • ¼ cup dairy-free buttery spread, melted
  • 2 egg whites
  1. Preheat your oven to 350°F and grease 6 muffin cups or line them with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the sweet potato, raisins, and nuts and whisk well to combine.
  3. In a medium bowl, whisk together the milk beverage, buttery spread, and egg whites. Slowly add the milk-egg mixture to the other ingredients, stirring just until the dry ingredients are incorporated. Do not overmix.
  4. Fill each muffin tin two-thirds full with batter. Bake for 30 minutes, or until a toothpick inserted into the muffins comes out clean.
  5. Remove the muffins from the pan immediately and let cool on a wire rack.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/bread/sweet-potato-muffins