These 25-minute Healthy Sweet Potato Muffins are a yummy way to pack extra veggies into your kids’ meals and snacks. Naturally sweetened with maple syrup and flavored with cinnamon, these muffins freeze well and are great for school and packed lunches. Great for toddlers, kids, and adults alike!

Teal kids plate with 4 sweet potato muffins and a dark blue napkin with a kids hand holding a torn in half mufifn.
5 stars (6 ratings)
“This is the best sweet potato muffin recipe I’ve come across! My family loved these. They turned out so well. Flavorful, just enough spice, just sweet enough without being overly sweet and healthy! Very light and fluffy – not dense like other sweet potato muffin recipes I’ve tried. Highly recommend this recipe to others!” -Mel
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Healthy Sweet Potato Muffins

Are you looking for the perfect sweet potato muffin your kids will devour?

Then, I’ve got you!

Soft, fluffy, and naturally sweetened with maple syrup – these healthy sweet potato muffins are going to be your new kitchen staple.

These muffins are quick and easy to mix together, can easily be made gluten-free or dairy-free, and are freezer-friendly for those busy weekday mornings.

I love to pair these sweet potato muffins with a side of scrambled eggs for breakfast or with a smear of cream cheese and fresh fruit for a quick snack. While my oldest loves to add a few mini chocolate chips to hers, my youngest is a purest and leaves her plain. So we do a little halfsies on the batch.

If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Spinach Muffins, these fan-favorite Veggie Muffins, or these delicious Applesauce Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.

Spread of ingredients on a marble counter with labels on what they are.

Ingredients

Make sure to read the recipe card below for the full ingredients and instructions!

  • Flour: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
  • Sweet Potatoes: mashed sweet potatoes or sweet potato puree – at room temperature.
  • Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive oil, or melted butter.
  • Maple Syrup: good quality maple syrup, honey (for babies over one), or agave nectar can be used in this recipe.
  • Milk: you can use any milk you prefer – regular or any plain plant-based milk such as almond, oat, soy, etc.
  • Eggs
  • Vanilla
  • Baking Soda
  • Baking Powder
  • Salt
  • Cinnamon

Let’s Get Baking

Metal mixing bowl with flour and dry ingredients.
In a large mixing bowl, add in the flour, baking soda, baking powder, salt, and cinnamon.
Blender on a marble counter with the lid off and the wet ingredients inside.
In a blender, puree together the mashed sweet potato, maple syrup, oil, eggs, milk, and vanilla extract.
A large mixing bowl with sweet potato muffin batter inside.
Whisk the wet ingredients together with the dry until just combined.
White muffin tin with wet muffin batter, some with toppings ready for the oven.
Spoon the batter into a muffin try.
Sweet Potato muffins in a white muffin tray sitting on a marble countertop. Half of the muffins have chocolate chips are half of them do not.
Bake until golden brown.

Sweet Potato Tip: Microwaving a sweet potato is by far the easiest and fastest way to cook one. Simply wash, and pat dry the sweet potato, then pierce 3-4 times with a fork. Place on a microwave-safe plate and microwave for 5 minutes, turning halfway through.

Toppings

Although these healthy Sweet Potato Muffins are completely delicious as is, feel free to experiment and mix in a few toppings. Toddlers and older kids love to help with sprinkling on their own toppings before baking!

  • chopped walnuts
  • chopped pecans
  • chocolate chips
  • white chocolate chips
  • chopped strawberries
  • blueberries
Teal kids plate and dark blue napkin against a white background - with a tower of stacked sweet potato muffins.

Expert Tips

  • Do No Overmix: I can’t stress this point enough – do not overmix the muffin batter. If you do, they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
  • Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
  • Make it mini: you can easily bake these in mini muffin tins, just adjust the baking time to 9-10 minutes, about half the time of regular-sized muffins.

Get the recipe: Ridiculously Fluffy Maple Sweet Potato Muffins

5 stars (6 ratings)
Sweet Potato Muffins are a yummy way to pack extra veggies into your kids' meals and snacks. Naturally sweetened with maple syrup and flavored with cinnamon, these muffins freeze well for school and packed lunches.
Yield: 12 regular muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Print Recipe Pin Recipe

Ingredients 

  • 1 3/4 cup flour (see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup sweet potato, cooked and mashed
  • 1/2 cup pure maple syrup
  • 1/3 cup melted butter or oil, olive oil, avocado oil, vegetable oil or coconut oil
  • 1/3 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips or other toppings (optional)

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Stir: In a blender, add in the mashed sweet potato, maple syrup, butter/oil, eggs, milk, and vanilla extract. Blend for 30 seconds or until completely smooth. You can also mix together these ingredients in a large bowl, just make sure to mash the sweet potatoes until smooth before mixing.
  • Combine: pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add toppings if using.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: 9+ months
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.

Equipment

Stackable Glass Bowl Set
Measuring Cups
dark gray 12 count muffin pan
Muffin Pan
Silicone Muffin Cups

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).