This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
These sweet potato mini muffins were a huge hit with my son (and me and my husband too!)
Yum, I loooove how these little sweet potato mini muffins turned out. So delicious! They’re super moist and kind of dense but in a good way. They taste like little bites of pie! My son really enjoyed these. I did add maple syrup, but they would be just as good without it. I think next time I’ll try it without adding that in. Hope you love them too!
I think they actually tasted better the next day! A better texture too.
BABY LED WEANING
This would be a great recipe to serve babies starting at 6 months, once they’ve been safely introduced to the allergens in the recipe. For younger babies, typically it’s best to serve bigger pieces since those are easier for them to hold. Once they develop the pincer grasp (pointer and thumb pinching together), then you can start to give them smaller pieces.
For information on how to safely serve foods to babies depending on their age (plus so much more), I recommend Solid Starts. The app is free and has tons of information!
ALLERGENS
This recipe has eggs and dairy. You can easily swap in dairy free milk. If you’d like to try it with an egg replacer, this one available online at Target. This post highlights other ideas for egg substitutes in recipes.
STORAGE
I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.
To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!
To reheat I would either thaw in the fridge overnight then toast or microwave, or just toast or microwave from frozen.
SUBSTITUTES & ADD INS
I haven’t tried yet with any subs or add ins, but let me know if you do! Pumpkin would likely sub in well, but would probably be more likely to need sweetener since it isn’t naturally sweet.
TOOLS USED/RECOMMENDED
Mini muffin tin – this is the one we have. I love it because you don’t need to use liners with it and it washes really easily!
Steamer/Pasta Pot – We use this all the time. Has a steamer and pasta insert. This isn’t the exact one we have, but probably should switch to it because it’s stainless steel.
Masher – I like this one because it doesn’t get stuck in the drawer!
Cookie scoop – I love using this to scoop meatballs, pancake batter, and tons more. I use this thing ALL the time when cooking for my son (and just in general)
More easy and delicious recipes for your little one found here!
Sweet Potato Mini Muffins
Ingredients
- 1 cup cooked + mashed sweet potato 1 medium sweet potato
- 1/2 cup milk
- 1/4 cup maple syrup optional
- 1/4 cup avocado oil
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 375 and spray your mini muffin pan with cooking spray or line with liners.
- Peel and cube your sweet potato and cook until soft (boil or steam).
- In a mixing bowl, combine the mashed sweet potato, milk, maple syrup, avocado oil, egg, and vanilla extract. Mix until well combined.
- Add the flour, baking powder, ground cinnamon, and a pinch of salt to the wet ingredients. Stir until just combined. Be careful not to overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the mini muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
I hope your family approves of these like mine did. Enjoy!
Leave a Reply