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!
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.
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.
Here’s the recipe:
The fresh cranberries add a pop of tartness that works well with the sweet glaze. Plus they’re a festive holiday touch!
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:
- Maple Cinnamon Latte
- Lemon Berry Ice Cream Sandwiches
- Peanut Butter Bread Pudding with Smashed Raspberries