Go Back

Eggless Dairy-Free Sweet Potato Muffins

These Sweet Potato Muffins are so easy to make. They are soft, fluffy and delicious.
Print Recipe Pin Recipe
Servings 6 Muffins

Ingredients
  

  • 1 cup (200 g) Sweet Potato, cooked
  • 1/4 cup (50 g) Superfine Granulated Sugar
  • 1/4 cup (60 ml) Vegetable Oil
  • 1/4 cup (60 ml) Water, room temperature
  • 1 tbsp (15 ml) Lemon Juice or White Vinegar
  • 1 ¼ cup (175 g) All-Purpose Flour
  • 1 ½ tsp (6 g) Baking Powder
  • 1/2 tsp (3 g) Baking Soda
  • 2 tsp (5 g) Cinnamon Powder

Instructions
 

  • Preheat oven to 350oF (180oC).
    Line a standard 6 cups muffins pan with paper liners. Set aside.
  • To a bowl, add cooked sweet potato, sugar, oil, water and lemon juice (or vinegar). Whisk until sugar is completely dissolved.
  • Sift in flour, baking powder, baking soda and cinnamon powder.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake liner until 2/3 full.
  • Sprinkle top of cupcakes with sugar.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.

Video