Mini Sweet Potato Muffins have become a fall favorite in our house. But the great thing about them, is that you can make them year round!

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. These potatoes are so good that I find myself wanting to make recipe after recipe with them. Thus, the mini sweet potato muffin was born. And I’ve never turned back!

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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.

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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). This recipe is also a fun one to get the little ones involved in making too!

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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

5 from 2 votes
Servings: 12
Prep Time 1 minute
Cook Time 15 minutes
Total Time 1 hour 55 minutes

Ingredients  

Instructions 

  • Preheat oven to 350 F.
  • Place the first 7 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
  • Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.
  • * 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.

Nutrition

Calories: 70kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Sodium: 85mg | Fiber: 1g | Sugar: 3g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.

Comments

  1. All I can say is where have you been all my life! Two grown teenagers now, but naturally loving the things I try-from you. I feel the same about sweet potatoes, thought maybe I was alone in that. Muffins delicious and a breeze to make. Please know how wonderful you are and what an inspiration to see you with a new recipe at the end of a long hard work day. Be Well. Teri

  2. All I can say is where have you been all my life! Two grown teenagers now, but naturally loving the things I try-from you. I feel the same about sweet potatoes, thought maybe I was alone in that. Muffins delicious and a breeze to make. Please know how wonderful you are and what an inspiration to see you with a new recipe at the end of a long hard work day. Be Well. Teri

  3. These are yummy — made them this time with pumpkin instead of sweet potato. Subbed AP flour with white whole wheat flour for better health. Also have someone eating no soy, no dairy, so subbed milk with canned light coconut milk and results have good texture, taste. Still prefer canola oil to keep the healthy unsaturated fats up. I mix the rolled oats into the milk & oil mixture to soften while mixing up the rest of the dry ingredients. Not overly sweet, just sweet enough. Made a full batch yesterday and they’re gone!

  4. […] to the original recipe and I’ll share my version today.   The original recipe can be found here.   I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make […]

  5. […] to the original recipe and I’ll share my version today.   The original recipe can be found here.   I use coconut oil instead of canola, whole wheat flour instead of all purpose and I make […]

  6. This is still one of our favorite recipes. I sub whole wheat pastry flour and coconut oil. I’m working on switching the sugar over to honey soon.

  7. I saw on another website that you can cook sweet potatoes in the slow cooker. All you do is wash them, poke them and put them on low all day. It worked great for me! Just enough to cover the bottom of the slow cooker, don’t fill it.

  8. These are moist and delicious. I made them with coconut milk and coconut oil. Might try whole wheat flour next time. Perfect fall muffin!

  9. […] others in the neighbourhood while the adults stand around chatting and, um, supervising. (I brought sweet potato mini muffins and pasta sort-of-salad with semi-sundried […]

  10. 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!

  11. 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

  12. 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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