Dairy-Free Sweet Potato Muffins


I love having muffins on hand for a quick snack for my girls during the day, especially ones with a secret hidden veggie inside. 🙂

These muffins don’t last long in our house because my girls love their subtle sweetness with a melted chocolate chip on top, fresh out of the oven! Perfect for an on-the-go snack for a busy mama and toddler, or easy to pack up for a play date at the park!


Sweet Potato Muffin Recipe


  • 2 sweet potatoes, peeled, chopped, and steamed.
  • 1 1/2 cup flour
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 3/4 cup baking soda
  • 3/4 cup baking powder
  • 1 cup non dairy milk mixed with 1 TB. vinegar
  • 1/3 cup melted coconut oil, or canola oil
  • 1/3 cup coconut sugar, or brown sugar
  • 1 tsp. vanilla
  • 1 cup non dairy chocolate chips


  1. In the Baby Bullet blender, add your softened sweet potato. Blend until creamy. If needed, add a few tb. of water to make blending easier. Reserve 1 cup puree and set aside.
  2. In a medium bowl, whisk together, flour, spice, salt, baking soda, and baking powder. In a separate bowl, whisk together milk, oil, sugar, vanilla, and mashed sweet potato.
  3. Add wet to dry, and mix together until combined. Do not over mix. Fold in chocolate chips.
  4. Preheat oven to 350 degrees.
  5. Add your batter to prepared muffin tins, and bake for 18-20 minutes, or until done.
  6. Store muffins for up for 5 days in air tight container.





About Ari Morasco

Hi, my name is Ari! I'm a wife and mama to a beautiful family. We are a lot a bit dramatic and live life without any dull moments. I love to make healthy and wholesome meals in the kitchen, with a little bit of chocolate cake on the side. My passion is to help others live a healthy lifestyle in all aspects. Whether it's a kale salad, great cardio, waffles on Sunday, or enjoying the crazy moments of wife and motherhood.

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