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Mini Sweet Potato Muffins

March 16, 2011

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.

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Mini Sweet Potato Muffins  (Makes 30 Mini Muffins)

  • Prep Time:1 hours,
  • Cook Time: 15 minutes,
  • Total Time: 1 hours, 15 minutes,

Ingredients

  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 large eggs, whisked
  • 1 cup sweet potato puree, cooked*
  • 1/2 cup milk
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 350 F.
  2. 2. Place the first 7 ingredients in a bowl and whisk to combine.
  3. 3. In a separate bowl whisk the remaining ingredients.
  4. 4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
  5. 5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
  6. 6. Serve.
  7. * 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.
  8. ** You can place muffins in labeled freezer bags and freeze for up to 3 months.
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  4. Diedre

    April 30, 2013 at 2:08 pm

    Reply

    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.

  5. April

    March 24, 2013 at 2:44 pm

    Reply

    I just made these with butternut squash instead of sweet potato because I had a lot to use up. It worked beautiful along with almond milk, GF flour, coconut oil and I added raisins. Thank you for recipes that we can modify so easily to suit our needs. I don’t usually change up your recipes but I am experimenting with cutting down gluten and dairy.

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  8. Ellie Robinson

    February 10, 2013 at 9:22 am

    Reply

    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!

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  10. Erin

    January 14, 2013 at 2:24 pm

    Reply

    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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  12. Jenny Britton

    November 19, 2012 at 1:48 pm

    Reply

    love these recipes!!

  13. Teresa

    November 15, 2012 at 7:18 pm

    Reply

    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!

  14. Katie

    September 27, 2012 at 4:46 pm

    Reply

    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)

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  16. Tami

    August 19, 2012 at 8:53 pm

    Reply

    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

  17. kiki

    July 11, 2012 at 2:19 pm

    Reply

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

  18. Ivonne

    July 3, 2012 at 1:19 pm

    Reply

    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. :-)

  19. Cait

    March 1, 2012 at 11:45 am

    Reply

    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.

    • catherine

      March 1, 2012 at 12:11 pm

      Reply

      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!

  20. Tara

    January 17, 2012 at 12:37 pm

    Reply

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

  21. ahoebee

    January 12, 2012 at 9:28 pm

    Reply

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

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  24. Joy B

    December 31, 2011 at 9:24 pm

    Reply

    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!

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