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    You are at:Home»Dairy-Free Recipes»Bread»Enola’s Southern Sweet Potato Muffins made Dairy Free

    Enola’s Southern Sweet Potato Muffins made Dairy Free

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    By Alisa Fleming on October 17, 2022 Bread, Breakfast, Dairy-Free Recipes

    Unlike most recipes for sweet potato muffins, this one uses grated raw sweet potato instead of cooked mashed sweet potato. This allows the muffins to have a better rise, while maintaining just enough moisture. They’re a bit like carrot cake muffins, but with sweet potato. And there’s no pre-cooking required!

    Dairy-Free Sweet Potato Muffins Recipe (made with grated sweet potato!)

    Dairy-Free Sweet Potato Muffins adapted from a Restaurant Favorite

    This dairy-free sweet potato muffins recipe was shared with us by Denise Hall back when she wrote for the blog, Fit Fare. We’ve since updated it!

    While scanning through one of my favorite old cookbooks, Enola Prudhomme’s Low Calorie Cajun Cooking, I came across a recipe for sweet potato muffins I wanted to try.

    I had the good fortune to eat this very item at her restaurant, Prudhomme’s Cajun Cafe, in Carencro, Louisiana. While we waited for our meal, servers bought out homemade cornbread, rolls, and muffins to our table for sampling. According to Enola, the recipe from the cookbook is a lower fat version of the muffin offered at the restaurant. But there wasn’t any sacrifice in the taste or texture. I served my muffins at a gathering to great reviews.

    Recipe Substitutions & Tips

    • Sugar – These dairy-free sweet potato muffins would be equally delicious with brown sugar or coconut sugar! I don’t recommend swapping a sugar-free alternative, as this will affect the tenderness of the muffins. A liquid sweetener might work well, but it hasn’t been tested.
    • Sweet Potato – You can use any root vegetable if you don’t have sweet potato on hand. Carrots or parsnips would be delicious!
    • Butter Alternative – Your favorite baking oil will work well as a direct substitute for the buttery spread, if needed. This will be a little less salty, so feel free to add another pinch or two of salt, if desired.

    Dairy-Free Sweet Potato Muffins Recipe (made with grated sweet potato!)Photo by Markus Spiske.

    Special Diet Notes: Sweet Potato Muffins

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and vegetarian.

    For nut-free sweet potato muffins, you can omit the nuts, or substitute more raisins.

    For egg-free and vegan sweet potato muffins,  I would substitute 1/3 cup aquafaba for both of the egg whites. But please note that we have not tested this substitution. See our Egg Substitute Guide for more options.

    Dairy-Free Sweet Potato Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    There's no need to cook the sweet potato for this recipe. It's grated, like carrots, for a different style of muffin. The result is tender and fluffy with just enough moisture.
    Author: Denise Hall
    Recipe type: Breakfast
    Cuisine: American
    Serves: 6 muffins
    Ingredients
    • 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
    Instructions
    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.
    Nutrition Information
    Serving size: 1 muffin Calories: 274 Fat: 10.2g Saturated fat: 2.1g Carbohydrates: 43.3g Sugar: 21.8g Sodium: 161mg Fiber: 2.3g Protein: 4.6g
    3.5.3229

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    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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