Go Back
–+ servings

Get the recipe: Hidden Veggie Sweet Potato Muffins (30 Minutes)

5 stars (4 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.
    Metal mixing bowl with flour and dry ingredients.
  • 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.
    Blender on a marble counter with the lid off and the wet ingredients inside.
  • Combine: pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    A large mixing bowl with sweet potato muffin batter inside.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Add toppings if using.
    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: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    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.
  • Eat: Let cool for 5-10 minutes, and serve.
    Teal kids plate with 4 sweet potato muffins with a blue napkin behind it.

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

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Pin Recipe