Mini Sweet Potato Muffins

There's a vendor I've been buying from for years at our local farmer's market who has the most incredibly tender and almost candy-like tasting sweet potatoes. Sweet potatoes take a bit of time to cook and since we eat them all the time in our house, I try to bake a bunch every Sunday or Monday so we always have enough for the whole week to snack on or to serve as a last minute side dish for dinner. Sometimes I get carried away and make enough sweet potatoes for a small army, hence the inspiration for this mini muffin recipe.

All I did was take a cup of pureed sweet potato and add it to an easy-to-whip-up batter. Not only did my kids love the bright orange color of these muffins, but they were also a major hit with a bunch of Chloe's little friends (aka my wee-testers). A lot more flavorful and healthy than anything you could buy at the supermarket, these sweet treats are something you can keep on hand for breakfast, lunch or any time of day.

[amd-recipeseo-recipe:644]

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Mini Sweet Potato Muffins (Makes 30 Mini Muffins)

Prep Time: 1 mins Cook Time: 15 mins

nut free

Ingredients

  • 1 Cup All Purpose Flour
  • 1 Cup old fashioned oats
  • 1/3 Cup brown sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 2 large eggs, whisked
  • 1 Cup Sweet Potato Puree, cooked*
  • 1/2 Cup Milk*
  • 1/4 Cup Canola or Vegetable Oil
  • 1 Tsp Vanilla Extract

Preparation

1. Preheat oven to 350 F.

2. Place the first 7 ingredients in a bowl and whisk to combine.

3. In a separate bowl whisk the remaining ingredients.

4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).

5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.

6. Serve.

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.

** You can place muffins in labeled freezer bags and freeze for up to 3 months.

Make N' Share!
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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140 comments

  • Allison

    Oh how I pray my daughter will eat these. She loves muffins but is the worst eater on the planet. I need to get some good foods in her!

    leave a comment

  • Kristi

    Can't wait to make these. I think my 11 month old son will love them. When he was 7 months old he was eating sweet potatoes so much that his skin actually turned a bit orange. I didn't realize it until I had some photos of him taken. Oops! He sure does love sweet potatoes. This recipe sounds wonderful.

    leave a comment

  • Andrea

    These look great! One question. In the photo, the muffins look like they maybe have oats in them, but I don't see oats on the ingredient list. Am I missing something? Thanks.

    leave a comment

    • Heather

      I was just going to make the same comment! Wondering as well.

      leave a comment

    • Jennifer S

      I was wondering the same thing, I would love if there were oats in this recipe.

      leave a comment

    • Jeannette

      I was wondering the same thing.

      leave a comment

    • Catherine

      Oh my, oh my!!! I tested this recipe 10 times and I just saw that I left them out too. I'm retesting them right now just to make sure! Hold till noon :)

      leave a comment

    • Kara

      Any word on the oats? I am dying to make these now!! Also, how many sweet potatoes make up the puree for this recipe? YUM!!!

      leave a comment

    • Enne

      left out the oats? maybe its a stock photo or an 'adapted recipe?' kind of a vital ingredient to have made the mistake of leaving it off... another 'pioneer woman' fake mom blogger?

      leave a comment

  • Pippa

    Hi, you can also make sweet potato mash in the microwave. Rinse the potato, pierce with a fork and microwave on high for 2 mins on each side (may need more if huge). Then wrap in foil and leave for 5 mins until heat has spread evenly. Skin should come off easily with a fork.

    Also - could you use sweet potato puree from a can (if one was using up store cupboard ingredients?)

    Agree about the oats - this would be a good addition - please let us know!

    Thanks

    leave a comment

  • Keiko Koizumi

    Can I substitute garnet yam or is that totally different? I happen to have some on hand...

    leave a comment

    • Catherine

      Yes, they'll be incredible!

      leave a comment

  • Jamie

    When I go to the grocery store thesweet potatos I find look almost white and the yams better resimble what I thought sweet potatos looked like. Whatsthe diffrence?

    leave a comment

    • Catherine

      Such a great question! Yams are really what you're looking for, but whenever I try to explain the difference I find that it only confuses people more. My chef friend convinced me to buy oriental yams at the farmers market this weekend which are red on the outside and white inside and they were sweeter then any yam I had ever tried. If you're buying them at your grocery, I would just look for whatever is the darkest orange color inside. Feel free to ask the person in the produce aisle what's the sweetest too!

      leave a comment

  • Lisa T

    Perfect timing Ive been looking for a sweet potato muffin and sweet potato bread recipe since trying your sweet potato biscuits. Was so supprised I liked them so much because Ive only had sweet potato once before with chicken and hated it. Ill only be using it in sweet dishes from now on.

    leave a comment

  • Venessa

    When you say sweet potato are you referimg to the white ones? I thought maybe you meant the orange ones which are yams (just referred to as sweet potatoes).

    leave a comment

    • KG

      Real \"yams\" are usually not sold in regular grocery stores. This was taken from www.loc.gov:

      \"Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!\"

      leave a comment

    • Catherine

      It's a tough call when trying to explain the difference between yams and sweet potatoes. You can use sweet potatoes or yams for the recipe. I actually prefer the deep orange yams (I'll add that to the recipe)!

      leave a comment

  • Ann

    Oh, great idea! I've been making muffins for breakfast lately and trying to make them healthy for my newly picky toddler. These should go over well! Thank you.

    leave a comment

  • Lynn

    I too was wondering if an ingredient(s) had been left out of the recipe since the picture definitely looks like it includes oats or nuts or some solid piece in the muffin.

    leave a comment

  • Julie

    Can unsweetened applesauce be subbed for the oil? These look great.

    leave a comment

    • Catherine

      I haven't tried apple sauce in this recipe. You could try it, but the texture will be different.

      leave a comment

  • Mollyjpierce

    Catherine,

    I know this is ridiculous, but if you have a minute would you mind telling me how many sweet potatoes or yams you roast for your week? I do the same thing, but I never seem to make enough!

    Thanks so much for your blog. I just discovered it and I'm enjoying it so much! My two boys love the new treats as well. :)

    leave a comment

    • Catherine

      I usually roast 5-6 yams/sweet potatoes a week. Hubby eats 3 and the kids and I usually have 3 between us :) They're so good for you and delicious! I love mashing them with cinnamon and coconut milk for the kids.

      leave a comment

  • Amy

    My family loves muffins! I make a huge batch of many different kinds and then freeze them to use through out the month!
    I am going to try this recipe soon!

    leave a comment

  • Linda H

    I substitute a large jar of sweet potato baby food in a pinch. Also may be a nice twist to add a bit of crushed pineapple.

    leave a comment

  • Do i see OATS in the muffins?

    How long would you cook these in a STANDARD muffin tin?

    leave a comment

    • Jane

      There are oats in the recipe, second ingredient. I have made something similar in larger size muffin tin and they cooked for 15-18 minutes.

      leave a comment

  • Suzie

    Catherine I was wondering if you could share the name of your sweet potato vendor or maybe the type of sweet potatoes he sells. That way I could see if anyone at my local farmer's market sells it. Thank you. I cannot wait to try this. My daughter loves \"frosting-free cupcakes\"

    leave a comment

  • Lauren

    Oh gosh, these are tasty. My daughter will be lucky to get any at all!

    leave a comment

  • Jaime

    If I make regular sized muffins, (I don't yet own mini muffin tins - but I intend to get some soon...) how long would I bake them?

    leave a comment

    • Catherine

      I would try adding 10 minutes to the cooking time and make sure to check with a tooth pick that it comes out clean to be sure they're finished!

      leave a comment

  • Maya

    Wow, this is great! I almost always have sweet potatoes left over when I roast them for dinner. Now I know what to do with them! I usually buy jewel or garnet yams. Thanks for the recipe!

    leave a comment

  • Jamie M..

    When you bake your sweet potatos do you wrap them in foil?

    leave a comment

  • Kathleen

    My kids have allergies to eggs and dairy. Is there a substitution for these in this recipe? Thanks!

    leave a comment

    • Lora D.

      My son is also allergic to eggs and dairy and I just use 1/4 cup applesauce in place of eggs and almond milk for the milk. Thanks to Catherine for providing yet another healthy and delicious recipe!!!

      leave a comment

  • Lisa

    Kathleen,

    You could use a flax egg(1 TBS. Flaxmeal and 3 TBS water) and non-dairy milk (I always use almond milk when I'm baking) and it turns out delicious.

    leave a comment

  • Yeni

    These looks great! I may venture to add a little bit of grated carrot too. yum.

    leave a comment

    • Angelajo

      How much carrot did you add? How'd it turn out??

      leave a comment

  • Shannon

    I made these today and substituted flax for the eggs. They were delicious.

    leave a comment

  • Wendy

    If I would to substitue milk with soy milk, will it still come out the same?

    leave a comment

    • Amy

      Yes! And rice, almond, etc. will work as well. We do it all the time and it works out great!

      leave a comment

  • Jill

    Love sweet potatos and new recipies for them! Can't wait to taste them!

    leave a comment

  • Liz

    really good!-my 19mo old son loves them--very easy and I had all ingredients on hand=perfect! (i used coconut oil which worked great)

    leave a comment

  • Catherine

    I made these last night. I made 12 regular size muffins and baked them for 25 minutes as recommended and they came out great. Another great Weelicious recipe that I will be making again and again.

    leave a comment

    • Jennifer

      I was wondering about using a regular pan. Thanks for sharing!!

      leave a comment

  • Maggie Webster

    I am going to try and make a healthy version of this and use rice flour, grape seed oil, almond milk and some other natural sweetener (maybe maple syrup) instead of the brown sugar! I will try these alternatives and let you know how they taste!!

    leave a comment

    • Angelajo

      How'd they turn out, Maggie?

      leave a comment

  • Rose

    Whipped these up last night \"for the kids\" ;-) but my husband and I can't stop eating them! Used the microwave suggestion made earlier and it worked great. I made mini and regular sized - the larger ones took an extra 3 or 4 mind.

    leave a comment

  • Rose

    Mins not mind

    leave a comment

  • Cassandra

    These were really yummy!!! I will be making them again for sure!

    leave a comment

  • Rachel Gilman

    Made these for my 14 mo old and he loves them!

    leave a comment

  • Larissa

    These are great! I'm from Texas and we add pecans to everything. So, I added pecan pieces to this recipe and it's a great addition.
    I used regular size muffin tins and baked for 25 mins. as suggested and they came out as they should.
    It's a sweet potato week at our house. I made the muffins, the biscuits, and later I'm making sweet potato \"fries\" for a late lunch. Thanks for sharing all of these great recipes, Catherine!

    leave a comment

  • Tammie

    It's raining cats and dogs in LA so I decided to make these w/my 2yr old son and they turned out AWESOME. I used the last lonely organic pureed sweet potato from Thanksgiving and they're perfect.. not too sweet! Thanks Catherine!

    leave a comment

  • Sue

    I made these to have for a snack for my 16 month old, but hubby swiped four, and I think I had about the same. Delicious! I hope E likes them as much as his parents do!

    leave a comment

  • Norah

    I made a double batch with home canned sweet potatoes that I could find no other use for and they are delicious. They are also much lower in sugar than most recipes so thank you!!

    leave a comment

  • Angelajo

    Can wheat flour be used instead? What about instant oats?

    leave a comment

    • Catherine

      Yes, 1/3 cup :)

      leave a comment

  • Jo Roy

    Our grandson has multiple food allergies and is also a somewhat finicky...nary a vegetable passes his little lips.
    This recipe sounds great...except his oat allergic. Can you think of any substitution for the oats? We are familiar with egg replacement.
    Thanks.

    leave a comment

    • Catherine

      You can just leave out the oats and sub in 1/3 cup of whole wheat or white flour :)

      leave a comment

  • Ashly

    Can I use instant oats?

    leave a comment

    • Catherine

      Unfortunately you will have to use Old Fashioned Oats to come out with the right consistency

      leave a comment

  • Mary

    my 9 month old son loves these!!! :) we are trying to get him to put on some weight, but still eat healthy. these totally fit the bill! i used whole milk and instant oats. my husband and i love them too! thanks for the great recipe!

    leave a comment

  • Nicole Poirier

    I made these for my 17 month old and she said YUM and asked for more, she had 4 for snack time! I made them with whole wheat flour and turbinado sugar cause I was out of brown sugar. They are so yummy. Keep the good recipies coming!!

    leave a comment

  • Kim Harse

    These turned out great. I used pureed pumpkin instead of sweet potatoes!

    leave a comment

  • Jamie Lynn

    Just made these out of leftover baked sweet potatoes, subbed white whole wheat flour for the regular flour, and applesauce for half of the oil... and downed half a dozen of them myself before they were even cool. Oops. :)

    leave a comment

  • Jamie

    I'm dying to make these tonight but ran out of brown sugar. Can i use agave?If so how much?

    leave a comment

    • Catherine

      Brown sugar vs agave is very different because one is a solid and the other is a liquid. So the consistency might come out different. You can test it with agave but you will have to incorporate it with the wet ingredients. I would use a 1/3 cup for it testing it first. If you feel like they are not too sweet, you can take it up too 1/2 cup. let me know how it goes! :)

      leave a comment

  • Amy

    Made these yesterday and the kids (3 year old & 1.75 yr old) & I love them!! Very easy to make also. Thank you!!

    leave a comment

  • Dawn

    These are great!!! My 3 year old daughter said \"mmmmm, mommy you make good muffins!\"

    leave a comment

  • Littlemama

    Thanks for another terrific recipe! Our family loved these:) Wanted to let you know I linked to this post on our blog, Cooking and Reading - The Perfect Combination. Thanks again!

    leave a comment

  • Sweet Potato Muffins Nutritious Recipes For Babies, Toddlers, And Beyond

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    [...] Mini Sweet Potato Muffins [...]

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  • Ana

    I made this last night while I was reheating dinner after work!! It was fast and easy. I used a regular muffing pan and after 25 minutes they were done.

    DS doesn't eat any veggies right now unless they are hidden. He doesn't like sweet potatoes but loved these muffins. It was the reward for finishing all his dinner!!

    leave a comment

  • Jen

    I made these yesterday. Kids loved them, but I think I like them even more. Made one batch just to try them, and made 2 more batches today with the rest of the sweet potatoes I had cooked. YUM!

    leave a comment

  • Esther

    You think you can make these with butternut squash? We can't get sweet potatoes where I live....just batatas.

    leave a comment

    • Rebeca The Average Parent

      i was wondering the same thing. i made them with pumpkin and they were delicious. I bet squash would be just as good.

      leave a comment

  • Theresa787

    These were delicious, thank you so much. My 16-month old twins asked for more after the finished their first, second and third muffins!

    To respond to those asking about wheat flour- I used 1/3 c whole wheat pastry flour and 2/3 c all-purpose flour (instead of the 1 c all-purpose flour) and they came out moist and light.

    I was wondering if anyone has tried substituting ripe bananas or another ripe fruit instead of the brown sugar? I'm trying to sneak in fruits and veggies into everything.

    leave a comment

  • Monique

    What is a good substitute for brown sugar? agave? How much? - Thank you.

    leave a comment

  • Theresa787

    Update- I just made these again (using 1/3 c whole wheat pastry flour + 2/3 c all-purpose flour), this time I substituted whole milk with left over coconut milk (from the sweet potato and coconut milk puree recipe). The muffins came out light and moist. Yum!

    leave a comment

  • Jellyjello

    just made these today and they are delicious! and so cute =) will make again with coconut milk, good idea=)

    leave a comment

  • Easy Life… « Keri Quite Contrary

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    leave a comment

  • Katieg

    I just tried these and they are GREAT! My husband and twin toddlers loved them, too.

    leave a comment

  • Smruti

    Made these last night but substituted pumpkin and steel cut oats for sweet potatoes and old fashioned oats. Big hit with the kiddoes and parents alike!

    leave a comment

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  • Sheva

    Hi Catherine,
    If I omit the rolled oats to I have to add anything to replace that? My muffins looked all nice and beautiful and a few minutes later they seemed to have sucken in! I also out them in large muffin cups (didn't have mini) what do u suggest?

    leave a comment

  • Michelle

    Just made these with some left over sweet potatoes I made and pureed for baby food. EXCELLENT!!!!!

    leave a comment

  • Audrey

    I love this recipe - my toddler (and husband) request it often! Also, I have substituted eggs with applesauce and cow milk with coconut milk....and still so TASTY!

    thanks!

    leave a comment

  • Christina

    Has anyone tried making this as a loaf? I have 19+ kids to feed and know they'll want more than one muffin. Several loaves would be much easier to make and slice :)

    leave a comment

  • Omni

    Just made your sweet potato muffins, yum! My 11 mo old is allergic to dairy and eggs so I used almond milk instead of milk and 3 tbsp water, 3 tbsp oil and 2 tsp of baking powder instead of the 2 eggs and they came out great! Also did half whole wheat flour:) I love weelicious!

    leave a comment

  • Joy B

    I wish I had read the comments before I made these!! Because now I wish I had substituted coconut milk - I bet that would make them taste even better. I would also love to know about substituting the brown sugar - it was more than I like to use for my toddler. But they sure do taste good!!!! I made a double batch because 1 yam came out to 2 cups. And then it yielded 92 mini muffins!! OMG! :) Going in the freezer!

    leave a comment

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  • Ahoebee

    Anyone tried making these with agave or no sugar at all? And has anyone used a non-GMO oil like olive oil?

    leave a comment

  • Tara

    I only have quick oats on hand (NOT instant). I wonder how that would turn out...

    leave a comment

  • Cait

    I saw that a lot of people have used soy milk or almond milk in place of the cows milk and I am going to try that too. Just wondering if you used plain or sweetened and if I would have to make any adjustments if I were to use sweetened.
    Thanks! Can't wait to try them.

    leave a comment

    • Catherine

      I would definitely use unsweetened, but if you wanted to experiment with sweetened I would reduce the sugar by 2 or 3 Tbsp to start!

      leave a comment

  • Ivonne

    I' m from Puerto Rico. Can i just not use the oats? what is their purpose? Can i use evaporated milk? Or what kind of milk should i use? Sorry bout my baking ignorance, im new at baking. :-)

    leave a comment

  • Kiki

    Can you make these using Gerber baby oatmeal cereal? I have a lot left over that my son no longer eats.

    leave a comment

  • Tami

    There's are super yummy! My husband loves them, now the real test is when my son wakes up in the morning and eats them for breakfast, lol

    leave a comment

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  • Katie

    W.O.W. Amazing! I will be making regular sized from now.... the mini's are too easy to pop in my mouth! (I almost ate the entire batch)

    leave a comment

  • Teresa

    We have a ton of pureed sweet potatoes left after my son stopped eating pureed baby food that I found in the freezer--none of us love straight sweet potatoes, so I'm wondering if you can share some recipes that I might use the leftovers in? I love the idea of these muffins!

    leave a comment

    • Catherine

      Biscuits: http://b12.ba4.myftpupload.com/2010/11/22/sweet-potato-biscuits-2/
      Cakes: http://b12.ba4.myftpupload.com/2011/11/14/sweet-potato-cakes/
      Pudding: http://b12.ba4.myftpupload.com/2008/11/10/sweet-potato-pudding/
      In Orange Cups: http://b12.ba4.myftpupload.com/2008/11/19/sweet-potatoes-in-orange-cups/

      Hope you'll like one of these!

      leave a comment

  • Jenny Britton

    love these recipes!!

    leave a comment

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  • Erin

    My 2 1/2 year old LOVES these, she has helped me make them twice now! I love getting her involved in the kitchen, she is much more open to trying new foods if she has a hand in the preparation!

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  • Ellie Robinson

    Loved the recipe -- so delicious and nutritious. I didn't have any brown sugar, so I substituted 1/3 cup of agava nectar. They turned out perfectly!

    My 2 1/2 yr old helped to make them and he sprinkled 1 blueberry on top of each muffin -- very pretty!

    leave a comment

  • Diedre

    Thank you for another great recipe. I used coconut milk, coconut oil, and spelt flour. They are so yummy. I could not resist to have a few out of the oven with a cup of coffee for mid day snack. Packing these for our picnic at the park for my 2 and 3 yr old. My oldest does not eat any veggies so hopefully these will work.

    leave a comment

    • Christy

      Thank you for mentioning the coconut milk and oil work! My daughter has a dairy allergy, so we substitute coconut milk/oil/spread for everything. :)

      leave a comment

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  • Melanie Michon

    I just made this recipe following your book and when I read the recipe online I noticed it says cooked sweet potato but the book says peeled and grated ( cooked is not mentioned) Is one recipe better than the other? I tried it and the inside kept coming out raw but crispy on the outside. This also happened when I made the zucchini bread. Any suggestions??

    leave a comment

    • Catherine

      They are different recipes, so it's really just preference! What kind of pan are you cooking them in? If it is a dark metal pan that could be causing the outside to cook quicker than the inside.

      leave a comment

  • Missy McLean

    This recipe was perfect for using up leftover sweet potato puree I had in the freezer now that my 10 month-old daughter only wants to feed herself. They were delicious and a huge hit with her. Just baking another batch now using pumpkin puree since it's what I had on hand - I'm sure it'll be great too.

    leave a comment

  • Loni Gofran

    Just made these- my son won't eat any veggies really, so starting to really sneak them in- he's 2.5 and liked mixing the dry ingredients and dumping everything in.

    I made them with white rice flour so my husband can have them, and added 1/2 teaspoon guar gum (because of the GF flour), used coconut milk instead of regular, and made them more as drop cookies on a silicon mat (we don't have a mini muffin pan and I didn't feel like making regular sized). They turned out really well- thank you so much! I *WILL* be trying some other recipes from your site!

    leave a comment

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  • Dalyfm

    Another awesome recipe! I will try it next time using squash. I love baking muffins with vegetables inside and my 16 month old twins love them too!

    leave a comment

  • Sophie

    Hi catherine, can i just use quaker oatmeal? That's the best one i could find here. What if i don't have brown sugar? Is there any substitute?

    leave a comment

    • Catherine McCord

      Look for uncooked oats that are called Old Fashioned Oats or 5 Minute Oats! You could substitute white sugar! Or if you have molasses mix about 1/2 teaspoon into 1/3 cup white sugar and you'll have brown sugar!

      leave a comment

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  • J-Bo

    For anyone looking to make this recipe gluten free, I have done so. For the 1 cup of flour I subbed 1 cup of gluten free flour from the following blend: (blend 1 cup sorghum flour, 1 cup tapioca flour or starch, 1/2 cup (gluten free) millet flour, 1 teaspoon xanthan gum). Sub the regular oats for certified gluten free oats. I subbed coconut oil for the suggested oil, as that is what I had on hand. Love this recipe, one of our return to recipes time and time again :)

    leave a comment

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  • Kirsten

    I received an abundance of sweet potatoes from my organic share and plan on making these. I'm reading people say they use coconut milk instead of regular milk. Is this the coconut milk that comes out of the can or the carton? I've only used canned and not sure if there's a difference between the two. Thanks!

    leave a comment

    • Alison

      Kirsten, I would use coconut milk beverage. The brand name of the kind I use is called SO Delicious, but any kind will do. You can find it in the refrigerated section or on the cereal aisle. Do not use the coconut milk in a can, it's totally different stuff.

      leave a comment

  • Alison

    Could I make these vegan by omitting the eggs and replacing them with a banana? I've been using coconut milk instead of cow's milk and they have been fabulous!

    leave a comment

  • Alejandra

    Hi Catherine!
    I just noticed that this recipe is different from the printed version on your book. This one calls for 1/3 cup of sugar and sweet potato purée cooked. The book calls for 1/2 cup of sugar and shredded sweet potato.
    Why the difference??
    Also, I absolutely love your books but the pages are just falling out the book.

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  • Erin

    My son loves these muffins! The last time I made them though, they started to mold (small black spots in muffins) after one day. Any thoughts on this or ideas to prevent? I plan to freeze almost immediately the next time I make them to see if that helps.

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    • Deborah

      Made these muffins last night - delicious- but today they were moldy already with green spots throughout! not sure why and super disappointing since we just had eaten a few

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  • Mish

    Catherine,
    Is there anything I can add to this recipe to make the muffins more moist? Fresh, they are perfect, but for some reason when I defrost them in the fridge, they are more dried out and crumbly than my 2 yr old enjoys eating. I have made your pumpkin muffins and increased the pumpkin mixture to achieve more moisture, but am not sure if extra sweet potatoes will do the same thing.
    Thanks!

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