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