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Mini Sweet Potato Muffins have become a fall favorite in our house. But the great thing about them, is that you can make them year round!
There’s a vendor I’ve been buying from for years at our local farmer’s market who has the most incredibly tender and almost candy-like tasting sweet potatoes. These potatoes are so good that I find myself wanting to make recipe after recipe with them. Thus, the mini sweet potato muffin was born. And I’ve never turned back!
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Sweet potatoes take a bit of time to cook and since we eat them all the time in our house, I try to bake a bunch every Sunday or Monday so we always have enough for the whole week to snack on or to serve as a last minute side dish for dinner. Sometimes I get carried away and make enough sweet potatoes for a small army, hence the inspiration for this mini muffin recipe.
All I did was take a cup of pureed sweet potato and add it to an easy-to-whip-up batter. Not only did my kids love the bright orange color of these muffins, but they were also a major hit with a bunch of Chloe’s little friends (aka my wee-testers). This recipe is also a fun one to get the little ones involved in making too!
A lot more flavorful and healthy than anything you could buy at the supermarket, these sweet treats are something you can keep on hand for breakfast, lunch or any time of day.
Mini Sweet Potato Muffins
Ingredients
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, whisked
- 1 cup sweet potato puree
- 1/2 cup milk (any type works)
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Place the first 7 ingredients in a bowl and whisk to combine.
- In a separate bowl whisk the remaining ingredients.
- Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
- Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.
Notes
- * To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth
- ** You can place muffins in labeled freezer bags and freeze for up to 3 months.
When you say sweet potato are you referimg to the white ones? I thought maybe you meant the orange ones which are yams (just referred to as sweet potatoes).
Perfect timing Ive been looking for a sweet potato muffin and sweet potato bread recipe since trying your sweet potato biscuits. Was so supprised I liked them so much because Ive only had sweet potato once before with chicken and hated it. Ill only be using it in sweet dishes from now on.
Such a great question! Yams are really what you’re looking for, but whenever I try to explain the difference I find that it only confuses people more. My chef friend convinced me to buy oriental yams at the farmers market this weekend which are red on the outside and white inside and they were sweeter then any yam I had ever tried. If you’re buying them at your grocery, I would just look for whatever is the darkest orange color inside. Feel free to ask the person in the produce aisle what’s the sweetest too!
When I go to the grocery store thesweet potatos I find look almost white and the yams better resimble what I thought sweet potatos looked like. Whatsthe diffrence?
Yes, they’ll be incredible!
Can I substitute garnet yam or is that totally different? I happen to have some on hand…
Hi, you can also make sweet potato mash in the microwave. Rinse the potato, pierce with a fork and microwave on high for 2 mins on each side (may need more if huge). Then wrap in foil and leave for 5 mins until heat has spread evenly. Skin should come off easily with a fork.
Also – could you use sweet potato puree from a can (if one was using up store cupboard ingredients?)
Agree about the oats – this would be a good addition – please let us know!
Thanks
left out the oats? maybe its a stock photo or an ‘adapted recipe?’ kind of a vital ingredient to have made the mistake of leaving it off… another ‘pioneer woman’ fake mom blogger?
Any word on the oats? I am dying to make these now!! Also, how many sweet potatoes make up the puree for this recipe? YUM!!!
Oh my, oh my!!! I tested this recipe 10 times and I just saw that I left them out too. I’m retesting them right now just to make sure! Hold till noon 🙂
I was wondering the same thing.
I was wondering the same thing, I would love if there were oats in this recipe.
I was just going to make the same comment! Wondering as well.
These look great! One question. In the photo, the muffins look like they maybe have oats in them, but I don’t see oats on the ingredient list. Am I missing something? Thanks.
Can’t wait to make these. I think my 11 month old son will love them. When he was 7 months old he was eating sweet potatoes so much that his skin actually turned a bit orange. I didn’t realize it until I had some photos of him taken. Oops! He sure does love sweet potatoes. This recipe sounds wonderful.
Oh how I pray my daughter will eat these. She loves muffins but is the worst eater on the planet. I need to get some good foods in her!