This post may contain affiliate links. Please read our disclosure policy.
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!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
I would try adding 10 minutes to the cooking time and make sure to check with a tooth pick that it comes out clean to be sure they’re finished!
If I make regular sized muffins, (I don’t yet own mini muffin tins – but I intend to get some soon…) how long would I bake them?
Oh gosh, these are tasty. My daughter will be lucky to get any at all!
Catherine I was wondering if you could share the name of your sweet potato vendor or maybe the type of sweet potatoes he sells. That way I could see if anyone at my local farmer’s market sells it. Thank you. I cannot wait to try this. My daughter loves “frosting-free cupcakes”
There are oats in the recipe, second ingredient. I have made something similar in larger size muffin tin and they cooked for 15-18 minutes.
Do i see OATS in the muffins?
How long would you cook these in a STANDARD muffin tin?
I substitute a large jar of sweet potato baby food in a pinch. Also may be a nice twist to add a bit of crushed pineapple.
My family loves muffins! I make a huge batch of many different kinds and then freeze them to use through out the month!
I am going to try this recipe soon!
I usually roast 5-6 yams/sweet potatoes a week. Hubby eats 3 and the kids and I usually have 3 between us 🙂 They’re so good for you and delicious! I love mashing them with cinnamon and coconut milk for the kids.
Catherine,
I know this is ridiculous, but if you have a minute would you mind telling me how many sweet potatoes or yams you roast for your week? I do the same thing, but I never seem to make enough!
Thanks so much for your blog. I just discovered it and I’m enjoying it so much! My two boys love the new treats as well. 🙂
I haven’t tried apple sauce in this recipe. You could try it, but the texture will be different.
Can unsweetened applesauce be subbed for the oil? These look great.
I too was wondering if an ingredient(s) had been left out of the recipe since the picture definitely looks like it includes oats or nuts or some solid piece in the muffin.
Oh, great idea! I’ve been making muffins for breakfast lately and trying to make them healthy for my newly picky toddler. These should go over well! Thank you.
It’s a tough call when trying to explain the difference between yams and sweet potatoes. You can use sweet potatoes or yams for the recipe. I actually prefer the deep orange yams (I’ll add that to the recipe)!
Real “yams” are usually not sold in regular grocery stores. This was taken from http://www.loc.gov:
“Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!”