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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 would definitely use unsweetened, but if you wanted to experiment with sweetened I would reduce the sugar by 2 or 3 Tbsp to start!
I saw that a lot of people have used soy milk or almond milk in place of the cows milk and I am going to try that too. Just wondering if you used plain or sweetened and if I would have to make any adjustments if I were to use sweetened.
Thanks! Can’t wait to try them.
I only have quick oats on hand (NOT instant). I wonder how that would turn out…
Anyone tried making these with agave or no sugar at all? And has anyone used a non-GMO oil like olive oil?
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I wish I had read the comments before I made these!! Because now I wish I had substituted coconut milk – I bet that would make them taste even better. I would also love to know about substituting the brown sugar – it was more than I like to use for my toddler. But they sure do taste good!!!! I made a double batch because 1 yam came out to 2 cups. And then it yielded 92 mini muffins!! OMG! 🙂 Going in the freezer!
Just made your sweet potato muffins, yum! My 11 mo old is allergic to dairy and eggs so I used almond milk instead of milk and 3 tbsp water, 3 tbsp oil and 2 tsp of baking powder instead of the 2 eggs and they came out great! Also did half whole wheat flour:) I love weelicious!
Has anyone tried making this as a loaf? I have 19+ kids to feed and know they’ll want more than one muffin. Several loaves would be much easier to make and slice 🙂
I love this recipe – my toddler (and husband) request it often! Also, I have substituted eggs with applesauce and cow milk with coconut milk….and still so TASTY!
thanks!
Just made these with some left over sweet potatoes I made and pureed for baby food. EXCELLENT!!!!!
Hi Catherine,
If I omit the rolled oats to I have to add anything to replace that? My muffins looked all nice and beautiful and a few minutes later they seemed to have sucken in! I also out them in large muffin cups (didn’t have mini) what do u suggest?
[…] Sweet Potato Muffins I made mine to be full size muffins (the recipe made 12), cooked the muffins for 20 minutes. […]
Made these last night but substituted pumpkin and steel cut oats for sweet potatoes and old fashioned oats. Big hit with the kiddoes and parents alike!
I just tried these and they are GREAT! My husband and twin toddlers loved them, too.
[…] A few of my favorites include: Cinnamon Apple Oatmeal Pancakes, Drop Biscuits, Oatmeal Bars, Sweet Potato Muffins, and Cinnamon Honey Roasted Chickpeas. So, I’ll take a moment while making a batch and […]
just made these today and they are delicious! and so cute =) will make again with coconut milk, good idea=)