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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!

Sweet Potato Muffins {egg-free and dairy-free}

Course Breakfast, Dessert, Snack
Cuisine American
Keyword fall, freezer, make-ahead, muffins
Prep Time 30 minutes
Cook Time 35 minutes
Servings 16 muffins


  • 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


  1. The day before making sweet potato muffins, cook the sweet potatoes and puree them. 

  2. Preheat the oven to 325F.

  3. Mix together the flour, cinnamon, baking soda, baking powder, and salt in a large bowl. In another mixing bowl, add the sugar, oil, eggs, and vanilla and mix well. Mix together the dry and wet ingredients. Finally, add the sweet potato and mix well.

  4. Fill the muffin cups (preferably silicon muffin cups) with the muffin batter. Sprinkle flaxseed over the top of each muffin, if desired. 

  5. Bake muffins for 32-35 minutes.

  6. 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