Healthy sweet potato muffins! Looking for healthy muffin recipes, baby led weaning muffin ideas, or healthy muffins for your toddler? Look no further than these mini sweet potato muffins! Bite-sized sugar-free muffins that are completely naturally sweetened, and perfect for little hands, or little lunchboxes!
*Please note* this post was originally published in 2019. I’ve since redone the text but the recipe remains the same.
Ok, I know what you might be thinking. Mini sweet potato muffins?! Where’s the chocolate at, yo? Or blueberries at least?!
But stay with me.
There is a REASON they’re called SWEET potatoes. They’re sweet! Naturally! And combined with banana and applesauce, they’re extra sweet. And extra delicious. Seriously. If you’ve had my baby banana muffins, you’ll maybe trust me a little more that I’m not blowing smoke up your, um, bottom?
I made these the other day when I was getting bored of the usual muffin flavors that I make for the kids. I also had some purple sweet potatoes in the pantry, and I figured they might make for some fun colored baking projects. Alas, the purple muffins are more black than purple, but still interesting!
As with all of my baby-friendly recipes, these mini sweet potato muffins are EASY to make. You’ll want to start by steaming or roasting a sweet potato. I opted for steaming, since Hattie likes eating the little chunks of steamed sweet potato and I made extra for this purpose! I went with both colors, as you can see, but you can totally do all purple (slash black) or orange.
Are these mini sweet potato muffins completely sugar free?
Since I was making these muffins mostly for Hattie’s benefit, I only sweetened them with banana and applesauce. They were sweet enough for her and the boys to enjoy, but you could definitely add 2 tablespoons of honey or maple syrup to sweeten them up a bit to your liking!
How long will these mini muffins last?
The muffins will last about a week on the counter, if stored in an airtight container. I actually keep my baked goods in the fridge, to ensure they last a bit longer! You can also freeze half of the batch for an easy snack a few weeks later!
The recipe makes around 32 mini muffins. You can also make these in a standard sized muffin tin, but just make sure you increase the bake time by 7-8 minutes! Always check your muffins by inserting a toothpick into the middle; if it comes out clean, your muffins are done! If it’s a bit goopy, give it a couple more minutes.
If you’re looking for more healthy recipes for your little ones, be sure to check out my Wee Ones page. Among others, it includes these awesome sugar-free treasures:
I also LOVE these blender mini muffins by Healthy Little Foodies!
These healthy sweet potato muffins are a cinch to whip up. Keep your little one’s taste buds happy and make a batch soon!
You’ll love a few of these other muffin recipes from the blog:Print
Bite-sized sweet potato muffins that are completely naturally sweetened, and perfect for little hands, or little lunchboxes!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp bakign powder
- 1/2 tsp cinnamon
- 1 cup sweet potato puree* (~ 1/2 1 large potato)
- 1 ripe banana**, mashed
- 1 egg, whisked
- 1/4 cup oil (avocado, grapeseed or canola)
- 1/4 cup unsweetened applesauce
- optional: 2 tbsp honey, maple syrup or agave syrup
- 1/2 cup milk (any dairy-free milk also works)
- Preheat the oven to 350 F and lightly spray a 24-count mini muffin pan.
- In a large mixing bowl, whisk together the flours, baking soda, baking powder and cinnamon.
- In another mixing bowl, whisk together the sweet potato puree and mashed banana. Add the egg, oil and applesauce (and extra sweetener, if using) and whisk to combine. Add the milk and whisk until thoroughly combined.
- Pour the wet ingredients into the dry and stir with a large wooden spoon until just combined, and no streaks of flour remain.
- Using a spoon, fill the muffin tin with batter, about 3/4 full. Bake the muffins for 11-12 minutes, or until a toothpick inserted in the center comes out clean. If the toothpick is still a bit gunky, bake the muffins for an additional 2 minutes before checking again.
*You can use purple or orange sweet potatoes. I find the orange has a nicer texture when pureed! I steam my sweet potato until fork tender and then mash it with a fork. You could also roast your sweet potato in the oven, at 425F for about 45 minutes. Prick the sweet potato with a fork all over before roasting.
**Make sure to use a REALLY ripe banana, to get the maximum sweetness!
Keywords: sweet potato muffin, healthy muffins, muffins for babies, baby led weaning