Sweet Potato Muffins

5 from 2 votes

Soft, fluffy, and gently sweet, these Healthy Sweet Potato Muffins are made with mashed sweet potato, warm spices, and wholesome ingredients that make them perfect for toddlers. They’re great for breakfast on the go or as an easy snack, and they freeze beautifully—ideal for batch prepping.

Prep Time5

Cook Time15

Course: Side Dish

Cuisine: American

Keyword: Healthy, Muffin, Sweet Potato

Servings: 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!)

US - Metric

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!

Notes

Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

To Reheat: Warm in the microwave for 10–15 seconds to soften.

Sweetener: For younger toddlers, you can reduce the maple syrup slightly if needed—especially if your sweet potato is naturally very sweet.

Mix-Ins: Add mini chocolate chips, finely chopped walnuts, or a pinch of cinnamon sugar on top for variety.

Dairy-Free Option: Use a non-dairy milk and neutral oil instead of butter.

Nutrition