Cranberry Sweet Potato Muffins

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This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

Thanks to LACTAID® for sponsoring this post!

Hi friends!

Winter is here. That means cold temperatures and a lot of time indoors. When you have a toddler, winter is not the most ideal season. If you have a newborn and a toddler, it’s even harder because it’s more difficult to take your toddler out to brave the winter temps with a newborn in tow. Needless to say, we’ve been spending a lot of time indoors and A LOT of time in the kitchen.

Squish and I (and Little Miss) made these muffins a couple weeks ago to prep for a little holiday play date. Since I always cook up some sweet potatoes during my food prep to serve during the week, I thought we’d experiment with adding them to a muffin. You guys know we love our Sweet Potato Bites, but this time I decided to go with a more traditional, flour-based muffin.

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

They’re perfect to whip up over the holidays when you have family around. When we have company, it seems like dinners are always taken care of but sometimes breakfasts and snacks go unplanned. Having a batch of these on hand for people to munch on will make everyone happy! And if you’re heading to a holiday party and are tired of cookies, add some extra glaze to these and serve them as dessert!

I made these muffins using LACTAID® Milk so that even those who are dairy-sensitive can enjoy them! Since it’s real milk, just without the lactose, there will be no more #dairyenvy! During the holidays, it can be challenging to find recipes that all your family and friends can enjoy, so I love having LACTAID® on hand to use in my favorite recipes.

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

Here’s the recipe:

Serves 12 muffins

Cranberry Sweet Potato Muffins

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

3/4 cup cooked, mashed sweet potato

2 eggs

1 tsp vanilla extract

2/3 cup brown sugar

2/3 cup LACTAID® Milk

1/4 cup oil

1 tsp cinnamon

1 tsp baking soda

1.5 cups flour (i used white whole wheat)

1 cup fresh or frozen cranberries

1/2 cup powdered sugar + 1 Tablespoon LACTAID® Milk for glaze, optional

Instructions

  1. Combine sweet potato, eggs, vanilla, brown sugar, LACTAID® Milk, oil and cinnamon in a large bowl and mix until well mixed.
  2. Add flour and baking soda and stir until just combined.
  3. Mix in fresh cranberries.
  4. Scoop into lined muffin tins and bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool completely.
  6. Add optional glaze if desired – mix 1/2 cup powdered sugar with 1 Tablespoon Lactaid mix. Stir well and scoop into ziploc bag. Cut the corner of the bag and squeeze glaze onto muffins before serving.

6.6.15

http://www.theleangreenbean.com/cranberry-sweet-potato-muffins/

The fresh cranberries add a pop of tartness that works well with the sweet glaze. Plus they’re a festive holiday touch!

This recipe for Cranberry Sweet Potato Muffins makes a great breakfast or grab-and-go snack. You could also serve them as a dinner side dish.

I’ve had fun teaming up with LACTAID® this year to share some delicious, lactose-free recipes that even those with dairy sensitivities can enjoy! If you missed my previous recipes, be sure to check them out today:

These Cranberry Sweet Potato Muffins make a great breakfast or snack!Click To Tweet

Enjoy!
–Lindsay–

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