Healthy Sweet Potato Muffins
on Jun 06, 2023, Updated Feb 05, 2024
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My kids loved sweet potatoes when they were babies, but now I have a hard time getting them to eat sweet potatoes. These muffins are so delicious and a yummy way to get some sweet potato in. These are amazing for babies 6 months and up!
I have a delightful treat in store for you today: sweet potato muffins! Packed with wholesome ingredients and bursting with natural sweetness, these muffins are sure to become a hit with your toddler. So, let’s dive into this yummy recipe and discover the goodness of sweet potatoes!
Why Sweet Potatoes?
Sweet potatoes are not only incredibly tasty but also offer a wide array of health benefits. They are a rich source of essential vitamins, minerals, and dietary fiber, making them an excellent addition to your toddler’s diet. These muffins are a great way to introduce your little one to this nutritious vegetable while satisfying their sweet tooth. Plus, with just 6 ingredients, they are easy to prepare making them perfect for busy parents.
What You Will Need
- Sweet potato puree– the sweet potato needs to be completely smooth for this recipe. A hack I like to do to make this even easier is to use sweet potato baby food. I used 4 cans for this recipe. Otherwise, after steaming the sweet potato, just puree with a little bit of milk to get it completely smooth.
- Eggs- you need 3 eggs for this recipe.
- Baking powder– this will help the muffins rise!
- Pumpkin pie spice or cinnamon- I love all the different spices and flavor that using pumpkin pie spice brings to the muffins, but if you don’t have it, you can definitely just use cinnamon!
- Flour- You can use all purpose flour, whole wheat flour, or any gluten free flour!
- Butter- adds a delicious flavor and moistness to the muffins.
- Maple syrup or chocolate chips- this is completely optional. The muffins are naturally a little bit sweet, but you might want to add either maple syrup or chocolate chips to make them more sweet. For younger babies/toddlers, no added sweetness will be fine, but for older toddlers, kids, or you, you will probably want to add this!
Substitutions
- Sweet potato puree– you can also make these very same muffins with carrot!
- Eggs– use flax egg instead if you have an egg allergy.
- Flour- you can use any gluten free flour you want!
- Butter- use any oil to substitute!
How To Make
- Preheat your oven to 350 degrees F.
- Steam sweet potato. I like to buy the microwave to steam sweet potatoes to make this easy. Once your sweet potatoes are soft, blend in a blender with a little bit of milk until absolutely smooth. Alternatively, you can use sweet potato baby food to make this step incredibly easy.
- Add all the ingredients to a bowl. Mix until completely smooth.
- Spray a normal sized muffin tin with cooking spray. Scoop spoonfuls of the muffin mixture into each tin, filling it about 3/4 of the way full.
- Bake in the oven for 13-15 minutes or until a toothpick comes out clean!
Something To Note
These muffins are naturally sweet, but they might not be sweet enough for older toddlers or you! Feel free to add in 1/4 cup of maple syrup, or some chocolate chips to give it a little bit more sweetness. For younger babies, they will probably be just fine with how they are, without adding a sweetener.
Storage
Store in an airtight container on the counter for 3 days. Store in the fridge for up to 5 days. Store in the freezer for up to 3 months! These are wonderful to keep in your freezer for an easy breakfast, or an easy snack!
Sweet Potato Muffins
Ingredients
- 2 cups sweet potato puree, You can use sweet potato baby food to make it easier, or puree your own.
- 3 eggs
- 2 tsp baking powder
- 2 tsp pumpkin pie spice (or cinnamon)
- 1.5 cups flour, (whole wheat, all purpose, gluten free, etc)
- 4 tbsp melted butter
- 1/4 cup maple syrup, (optional!)
Instructions
- Preheat oven to 350 degrees F.
- Steam sweet potato. Puree the sweet potato with a little bit of milk until it is completely smooth. Alternatively, you can use baby food sweet potato puree to make it easier.
- Mix the sweet potato puree with the eggs, baking powder, pumpkin pie spice (or cinnamon), flour, and melted butter. Mix together until combined.
- Grease a muffin tin, and scoop the muffin mixture into each tin filling them about 3/4 of the way full.
- Bake in the oven for 13-15 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there! Can you use honey instead of maple syrup?
Yes!
I’m doing it now! I tried your banana muffin and it taste so good! I am sure it’l be great too!
Yay, I’m so glad you liked the muffin!
Could you use canned pumpkin instead of sweet potato purée for this recipe?
Yes!
Can’t wait to try these. Could I make them as mini muffins? Any suggestions on how to adjust the timing in the oven?
Yes you can! I would do 10-12 minutes.
Hi Ashley! I just wanted you to know how much I appreciate your recipes. I’m a mom of 7, ages range 2-23 years old. I tend to take most recipes and mix it up a little bit depending on what I have on hand. I recently used my garden tomatoes and basil with your tomato soup recipe. I also added leftover green bean. It was fabulous! Today, I made this muffin recipe, and added cinnamon and raisins. Since I have older kids, who like more protein, I just used half quinoa flour and half all purpose. Again, simple and amazing muffins for all ages. I don’t have picky eaters, but I know this has been a blessing for the moms who do. Thank you again for all the recipe ideas!
Aww this made me so happy! Thank you for the sweet comment!!
These turned out really good! Mine were pretty dense. Is that expected? Should I have cooked them a little longer?
Maybe cooking a little longer would have helped! Mine aren’t usually dense, more fluffy.