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.
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:
PrintCranberry 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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
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
- Combine sweet potato, eggs, vanilla, brown sugar, LACTAID® Milk, oil and cinnamon in a large bowl and mix until well mixed.
- Add flour and baking soda and stir until just combined.
- Mix in fresh cranberries.
- Scoop into lined muffin tins and bake at 375 for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
- 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.
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
Enjoy!
–Lindsay–
These look amazing! I’m going to try them this week. Thanks for the recipe.
I have made muffins many a times but never made using cranberry and sweet potato flavors…They look quite yummy and my muffins for breakfast will surely be this recipe next time…
Yum!! I’m lactose intolerant but love milk, so lactose-free products are such a life saver for me!
I LOVE Lactaid! I use their cottage cheese because I’m lactose intolerant. I don’t think a lot of people are aware of it though. I get reader asking all the time what lactose free cottage cheese I’m using. I’m glad to see you sharing it so hopefully more people know because it’s really a great brand!
I love making healthier muffins with my children and these look great! I’ve never added sweet potato to a muffin before but with the cranberries they’re so Christmassy and look delicious too!
So true that we forget to have snacks on hand when company comes over . These muffins look fantastic and would be so cute looking set out on the counter in a little basket for overnight guests. Plus using lactaid is a great way to make something everyone can enjoy.
So festive and I’m always on the lookout for a new muffin recipe! Bravo Lindsay!
THESE SOUND SO REFRESHING! YUM! I bet you could use oat flour for gluten free super easily!
These look delicious and I love cranberries and sweet potatoes so they sound amazing to me! I love making muffins and foods that tend to be unhealthy healthy or healthier!
i have yet to buy cranberries this season…and turning them into muffins sounds great 🙂
I love sweet potatoes and I love cranberries, but I never thought to pair them together!! Yum!
YUM!!!! These look gorgeous and festive!!! The combination of sweet potatoes and cranberries sounds great.
Can’t wait to try this!!!
These look amazing! Definitely going on my list to make this week. I was just wondering if you keep track of the nutrition facts? I’d love to see those along-side your recipes. Thanks
i don’t, sorry!