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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.
Update- I just made these again (using 1/3 c whole wheat pastry flour + 2/3 c all-purpose flour), this time I substituted whole milk with left over coconut milk (from the sweet potato and coconut milk puree recipe). The muffins came out light and moist. Yum!
What is a good substitute for brown sugar? agave? How much? – Thank you.
These were delicious, thank you so much. My 16-month old twins asked for more after the finished their first, second and third muffins!
To respond to those asking about wheat flour- I used 1/3 c whole wheat pastry flour and 2/3 c all-purpose flour (instead of the 1 c all-purpose flour) and they came out moist and light.
I was wondering if anyone has tried substituting ripe bananas or another ripe fruit instead of the brown sugar? I’m trying to sneak in fruits and veggies into everything.
i was wondering the same thing. i made them with pumpkin and they were delicious. I bet squash would be just as good.
You think you can make these with butternut squash? We can’t get sweet potatoes where I live….just batatas.
I made these yesterday. Kids loved them, but I think I like them even more. Made one batch just to try them, and made 2 more batches today with the rest of the sweet potatoes I had cooked. YUM!
I made this last night while I was reheating dinner after work!! It was fast and easy. I used a regular muffing pan and after 25 minutes they were done.
DS doesn’t eat any veggies right now unless they are hidden. He doesn’t like sweet potatoes but loved these muffins. It was the reward for finishing all his dinner!!
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Thanks for another terrific recipe! Our family loved these:) Wanted to let you know I linked to this post on our blog, Cooking and Reading – The Perfect Combination. Thanks again!
These are great!!! My 3 year old daughter said “mmmmm, mommy you make good muffins!”
Made these yesterday and the kids (3 year old & 1.75 yr old) & I love them!! Very easy to make also. Thank you!!
Brown sugar vs agave is very different because one is a solid and the other is a liquid. So the consistency might come out different. You can test it with agave but you will have to incorporate it with the wet ingredients. I would use a 1/3 cup for it testing it first. If you feel like they are not too sweet, you can take it up too 1/2 cup. let me know how it goes! 🙂
I’m dying to make these tonight but ran out of brown sugar. Can i use agave?If so how much?
Just made these out of leftover baked sweet potatoes, subbed white whole wheat flour for the regular flour, and applesauce for half of the oil… and downed half a dozen of them myself before they were even cool. Oops. 🙂
These turned out great. I used pureed pumpkin instead of sweet potatoes!