These Spiced Sweet Potato Mini Muffins for Baby + Toddler are moist, tender and absolutely perfect for baby’s first muffin! Great for baby-led weaning or the finger food stage.

Graphic for Post - Sweet Potato Mini Muffins for Baby + Toddler. Image is of Class cup cut in half with half of it the ingredients in the muffins, the other half of the cup is the muffins themselves.

Spiced Sweet Potato Mini Muffins for Baby + Toddler

These mini muffins are gluten-free, refined sugar-free, nut-free and dairy-free (phew, that was a mouth full) but are full of nutritious sweet potatoes, warming spices, a ripe banana and healthy whole grain oats.

The best part, they are made in a blender and take less then 5 minutes to prep!

These amazingly delicious fall inspired muffins for baby and toddler are part of the serious – 4 Fall Inspired Recipes for Baby.

Head over to the full post to find out why I love these 4 fall recipes for baby (hint.. they are packed with nutrients for growing baby and they all taste amazing) as well as get 3 of my other favorite fall inspired recipes for baby!

MORE BABY PUREE RECIPES

Class cup cut in half with half of it the ingredients in the muffins, the other half of the cup is the muffins themselves.

Get the recipe: Spiced Sweet Potato Mini Muffins for Baby + Toddler

5 stars (4 ratings)
These mini muffins are moist and tender and absolutely perfect for baby’s first muffin.

Ingredients 

  • 1 cup old-fashioned oats
  • 1 ripe banana
  • 1/4 cup Beech-Nut just sweet potato puree (see notes for alternatives)
  • 1 egg
  • 3 tbsp maple syrup or agave nectar
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Instructions 

  • Preheat oven to 350 degree F. Spray or line 16 mini muffin cups with cooking spray or paper liners.
  • In a blender, add in the oats, banana, puree, egg, maple syrup, cinnamon, ginger and allspice and blend on high for 1-2 minutes, scrapping down sides when needed, or until the oats are completely broken down and the batter is smooth.
  • Add in the baking powder, baking soda and salt and blend on low for 20 seconds.
  • Pour batter into muffin cups until they are 2/3 of the way full. Place muffin tin in over.
  • Bake for 8-10 minutes or until golden brown on the top. Let cool and enjoy.

Notes

Notes about Oats:  if you want to make these gluten free make sure to use oats specified as ‘gluten free’. These are our favorite brand
Notes on Sweet Potato Puree: you can also use 1/4 cup cooked sweet potato in this recipe. It can be puree or just chunked. 
Age: from about 6+ months through adults – great for baby-led weaning or finger food stage
Servings: 16 mini muffins or 6 regular muffins
Storage: will last in a container on the counter or in the fridge for 4 days or in the freezer for 2 months. I leave my container cracked open so they don’t get too mushy. 

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!