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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.
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!
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.
Mini Sweet Potato Muffins
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 kosher or sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, whisked
- 1 cup sweet potato puree
- 1/2 cup milk (any type works)
- 1/4 cup canola or vegetable oil
- 1 teaspoon vanilla extract
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.
Notes
- * 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.
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.
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!
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.
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!
[…] breakfast options – oatmeal, sweet potato muffins […]
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 🙂
[…] – Weelicious.com. I actually found quite a few recipes I plan to try but this week I attempted Mini Sweet Potato Muffins. They were fantastic! I made them exactly as the recipe suggested without any substitutions. […]
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!
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?
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!
[…] Sweet potato muffins (I substituted GF flour, GF oatmeal, coconut milk, and ground […]
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!
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.
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.
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??
[…] options – granola cereal, oatmeal, sweet potato muffins, cold cereal (Arrowhead Mills Puffed Millet – I mentioned this last week. The kids like it […]