Healthy Sweet Potato Muffins are quick, easy, and kid-approved! Made with sweet potato, maple syrup, and cinnamon, they’re a veggie-packed snack or breakfast that freezes well and fits perfectly in lunchboxes. Ready in just 25 minutes and ideal for toddlers, kids, and adults.

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
Add your comment

Looking for the perfect sweet potato muffin your kids will actually devour?

Then, I’ve got you!

These Sweet Potato Muffins are soft, fluffy, and naturally sweetened with maple syrup. The kind of snack or breakfast you’ll find yourself making again and again. They come together fast, bake up beautifully, and freeze like a dream, making them ideal for busy mornings or after-school snacks.

I love pairing them with scrambled eggs for breakfast or smearing a little cream cheese in the middle and pairing them with fresh fruit for a quick, balanced snack. My oldest is a chocolate chip enthusiast (she sneaks a few mini ones into her half of the batch), while my youngest is a purist who prefers hers plain. So we compromise – half with chocolate chips, half without – and everyone’s happy.

#MyMomHack: These Sweet Potato Muffins make the best lunchbox addition! I pack one or two muffins, a side of yogurt and mixed berries, a serving of granola for crunch, and a hard-boiled egg to finish it off.

Ingredients

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

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 tray.
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.

Top 5 Toppings (according to my kids;)

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

  1. chocolate chips
  2. chopped walnuts
  3. chopped pecans
  4. white chocolate chips
  5. blueberries
Teal kids plate and dark blue napkin against a white background - with a tower of stacked sweet potato muffins.

Get the recipe: Kid-Requested Healthy Sweet Potato Muffins (made in 25 Minutes!)

5 stars (6 ratings)
Healthy Sweet Potato Muffins are quick, easy, and kid-approved! Made with sweet potato, maple syrup, and cinnamon, they’re a veggie-packed snack or breakfast that freezes well and fits perfectly in lunchboxes. Ready in just 25 minutes and ideal for toddlers, kids, and adults.
Yield: 12 regular muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Course: Breakfast, Side Dish
Cuisine: American
Print Recipe Pin Recipe

Ingredients 

  • 1 3/4 cup all-purpose or white whole wheat 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 (omit the toppings)
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.
Sweet Potato Tip: Microwaving a sweet potato is by far the easiest and fastest way to cook one. 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.

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Rate Recipe Pin Recipe

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