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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.
I made these for my 17 month old and she said YUM and asked for more, she had 4 for snack time! I made them with whole wheat flour and turbinado sugar cause I was out of brown sugar. They are so yummy. Keep the good recipies coming!!
my 9 month old son loves these!!! 🙂 we are trying to get him to put on some weight, but still eat healthy. these totally fit the bill! i used whole milk and instant oats. my husband and i love them too! thanks for the great recipe!
Unfortunately you will have to use Old Fashioned Oats to come out with the right consistency
Can I use instant oats?
You can just leave out the oats and sub in 1/3 cup of whole wheat or white flour 🙂
Our grandson has multiple food allergies and is also a somewhat finicky…nary a vegetable passes his little lips.
This recipe sounds great…except his oat allergic. Can you think of any substitution for the oats? We are familiar with egg replacement.
Thanks.
Yes, 1/3 cup 🙂
Can wheat flour be used instead? What about instant oats?
I made a double batch with home canned sweet potatoes that I could find no other use for and they are delicious. They are also much lower in sugar than most recipes so thank you!!
I made these to have for a snack for my 16 month old, but hubby swiped four, and I think I had about the same. Delicious! I hope E likes them as much as his parents do!
It’s raining cats and dogs in LA so I decided to make these w/my 2yr old son and they turned out AWESOME. I used the last lonely organic pureed sweet potato from Thanksgiving and they’re perfect.. not too sweet! Thanks Catherine!
These are great! I’m from Texas and we add pecans to everything. So, I added pecan pieces to this recipe and it’s a great addition.
I used regular size muffin tins and baked for 25 mins. as suggested and they came out as they should.
It’s a sweet potato week at our house. I made the muffins, the biscuits, and later I’m making sweet potato “fries” for a late lunch. Thanks for sharing all of these great recipes, Catherine!
Made these for my 14 mo old and he loves them!
These were really yummy!!! I will be making them again for sure!
Mins not mind
Whipped these up last night “for the kids” 😉 but my husband and I can’t stop eating them! Used the microwave suggestion made earlier and it worked great. I made mini and regular sized – the larger ones took an extra 3 or 4 mind.