How about a breakfast that’s simple, healthy, and tasty? Whip up a big batch of these amazingly delicious egg-free and dairy-free sweet potato muffins and you’ll be set for the week or whenever you need an easy breakfast!
You’re about to run out the door to take your kids to school and realize breakfast didn’t happen…again.
Why can’t I get my act together? you think as you grab a few granola bars from the pantry shelf.
As you start driving down the street, you think about all the sugar and unnecessary added ingredients that your kids are eating in those granola bars, not to mention how expensive they are (and non-filling).
“Bye, Mom!” Your kids jump out of the car and you drive away, still thinking about your breakfast dilemma.
You vow that tomorrow you will wake up 10 minutes earlier to make a hot breakfast for your kids.
Only tomorrow comes and goes and old habits are, well, just that, habits.
What if instead of trying to wake up early, you scheduled 30 minutes in your week to make a healthier breakfast for your kids?
I see You, seriously
You guys.
Breakfast is the hardest meal for me, and I’m a stay-at-home mom.
I could totally have my act together by planning out breakfasts for the week and even have the ingredients on hand, and I still can’t pull myself to make breakfast most mornings.
Okay, okay, I mean, I do, but those recipes I have planned that take longer than, say, 15 minutes?
No way.
I keep postponing them for another day.
I just don’t like spending my mornings cooking.
But you know what works great for me?
Make ahead and/or freezer breakfasts. If I can make breakfast at a different time, when I am more up to cooking, I will most likely get it done.
That way mornings aren’t so much a chore. I can hop out of bed and serve my family a healthy(ish) meal without lifting a finger.
It’s glorious.
Sweet Potato Muffins Sans Egg and Dairy
Speaking of which.
Sweet potato muffins are pretty glorious if I do say so myself.
They are so moist and soft, amazingly tasty, and pretty healthy as well. And to top it all off, they are egg-free, dairy-free, and have a good amount of sweet potato.
I like to make 1.5 times the recipe (sometimes I double it) and freeze them to reheat when I need them most.
Like on days when I’m just not feeling like cooking.
Or when we have to get in the car much earlier than we’re accustomed and go to homeschool co-op (which we start this week!).
How to make Egg-Free, Dairy-Free Sweet Potato Muffins
I’ve been making these muffins for many years now, and I’ve only made one significant change. The original recipe calls for eggs, but now I almost always make them with applesauce. It was one of those happy accidents where I was baking away and realized I didn’t have any eggs for the recipe. So I did a little research and added applesauce and voila, the muffins tasted even more moist and soft.
Sweet Potato Muffins {egg-free and dairy-free}
Ingredients
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar
- 3/4 cup vegetable oil
- 1/2 cup applesauce
- 1 tsp vanilla
- 1/4 cup ground flaxseed optional
- 2 1/2 cups sweet potato mashed or pureed; 3-4 large sweet potatoes
Instructions
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The day before making sweet potato muffins, cook the sweet potatoes and puree them.
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Preheat the oven to 325F.
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Mix together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl. In another mixing bowl, add the sugar, oil, applesauce, and vanilla and mix well. Mix together the dry and wet ingredients. Finally, add the sweet potato and mix well.
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Fill the muffin cups (preferably silicon muffin cups) with the muffin batter. Sprinkle flaxseed over the top of each muffin, if desired.
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Bake muffins for 32-35 minutes.
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Let cool. If freezing, put muffins into a gallon size zip top bag and put in the freezer for up to 3 months.
Recipe Notes
Adapted from Good in the Simple
Picture Instructions for How to Make Sweet Potato Muffins
Mix together the dry and wet ingredients.
Finally, add the sweet potato and mix well.
Fill the muffin cups (preferably silicon muffin cups) with the muffin batter.
Sprinkle flaxseed over the top of each muffin, if desired.
Bake muffins for 32-35 minutes.
Let cool. If freezing, put muffins into a gallon size zip top bag and put in the freezer for up to 3 months.
FAQs for Making Sweet Potato Muffins
What if I don’t have applesauce?
You can use eggs in place of the applesauce. The original recipe called for 2 eggs. The conversion is ¼ cup applesauce = 1 egg.
I’d also direct you to this post about egg substitutes (since the original recipe called for eggs, not applesauce). You shouldn’t have to worry about replacing the eggs with something that will make the muffins rise since the recipe already calls for both baking powder and baking soda.
How long do these muffins last?
It’s best to eat these muffins within about 4 days if you are leaving them out at room temperature (in an airtight container). When you freeze them, however, they can last for at least 3 months.
What should I serve with Sweet Potato Muffins for a complete breakfast?
I like to give my kids a banana and some milk and that usually satisfies them. However, if your kids are really hungry in the morning, you can serve these muffins with some bacon, sausage, scrambled eggs, fruit salad, yogurt, etc.
There’s too much sugar in these muffins for my liking, can I add less?
I haven’t tested these muffins using less sugar, but go ahead and give it a try if you want. You might also be able to replace the sugar with maple syrup or honey.
How many muffins does this recipe make?
Without changing the recipe, you will get anywhere from 17 to 24 muffins. It will all depend on how much sweet potato you end up adding to the mix as well as how full you fill the muffin cups.
If you double the recipe, you’ll get closer to 40-48 muffins.
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This seems like such an interesting recipe, I never would have thought of! Looks delicious, and we love snacks you can take on the go wherever you need! Thank you for the well thought out article, and pictures! Very entertaining read! Keep up the hard work!
Made it recently and the muffins tasted delicious. Thanks for the recipe!
Hi! The short recipe at the end still lists eggs as an ingredient in step 3… perhaps revise to “or applesauce”?
Thanks! The pictures/details clarify 🙂 Still anticipating some yummy muffins!
Oh my goodness, you’re so right! Thank you for catching that. I just fixed it. I hope you enjoy!!