Muffins for babies and toddlers should be packed with healthy ingredients, contain no added sugar, be small in size and easy to store and transport. These Sweet Potato Muffins tick all the boxes. Although perfect for babies, they are great for kids of all ages and make a great after school snack or lunchbox filler.
Why These Muffins are Good for Babies, Toddlers & Big Kids.
- They are mini in size (perfect for little hands and little appetites but also good for packing into lunch boxes)
- Packed with healthy ingredients (sweet potato, banana, oats…)
- Sweetened only with fruit
- Freeze well, meaning you can always have a freezer stash to hand.
- Transport well, perfect for taking out and about.
Adapting the Muffins for Different Ages and Stages
- Babies – If making for babies you may wish to skip the sultanas, they are included for sweetness only.
- Big Kids – Both my boys (age 8 & 4) are happy to eat these muffins as per the recipe. However, they don’t eat a huge amount of sweet treats and so find the sultanas provide enough sweetness. If your kids are used to sweeter foods then these muffins may have to be adapted slightly to appeal to their taste buds. Add a little extra sweetness (e.g a little sugar, maple syrup, honey, choc chips, extra sultanas etc) to taste.
How to Make Sweet Potato Muffins
Ingredients, Alternatives and Cooking Tips
- Sweet Potato Puree – You can use your preferred method of making sweet potato puree or you can use well mashed sweet potato. I prefer to roast my potato before pureeing but you could steam / microwave. Learn more about making and storing sweet potato puree here.
- Banana – The banana provides sweetness and I don’t get a strong taste of banana from the muffin. If you would prefer not to use banana then you could replace it with extra sweet potato puree. The muffin will not be as sweet and you may wish to add a little sweetener to compensate.
- Egg – If your child has an egg allergy then you can replace with a flax egg. I have tested the recipe with a flax egg and it produced good results. You can find other egg substitutions here but I have not tested any others in this recipe.
- Milk – To make the recipe dairy-free you can replace with plant-based milk. I tested the recipe with almond milk and it worked well.
- Whole Wheat Flour – I used plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven’t tested. The recipe will also work well with plain/all-purpose flour or a mix of both if you prefer.
- Oat Flour – Can easily be made by blending rolled oats in a food processor/blender until they are a flour consistency. I usually make a large batch to store and use as needed.
- Spices – Spices are for flavour and can be adjusted to taste. Don’t be scared to add spices to the food you serve your baby. It is good to introduce a range of flavours from an early age.
- Baking Powder – Make sure you are organised (have baking tray prepared and ready & sultanas drained) before you add the dry ingredients to the wet. Once the baking powder in the batter is activated, you need to capitalise on this chemical reaction quickly so that the heat of the oven can set the air bubbles in place.
- Sultanas – The sultanas are the main source of sweetness so if you would prefer not to add them then you would need to replace them with something sweet, a different dried fruit, choc chips, a little sugar or maple syrup/honey etc. Soaking is importing to rehydrate the sultanas. Skipping this step will result in the sultanas on top to burn and give a bitter taste to your muffins.
Cooking Equipment
This recipe uses a 24 mini muffin tray and the cooking times reflect this. If you do not have a mini muffin tray you can use a standard tray but will have to cook the muffins for longer (Bake for 20-22 minutes (or more depending on oven) until golden brown and a toothpick in the centre comes out clean.)
How to Store Sweet Potato Muffins
Before you store your muffins you need to make sure they are completely cooled down. If you pack them away when they are even a tiny bit warm, it will result in condensation and soggy muffins.
- Cool on a wire rack. Transfer your muffins to a wire rack as soon as you can.
- Storing at room temperature – Store in an airtight container for 1-2 days.
- Refrigerating – Personally, I do not recommend refrigerating these muffins as I find that it alters the texture.
- Freezing – If properly frozen, in an airtight container, then the sweet potato muffins will be good for 2-3 months. To reheat – just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170c /350f until heated through. Alternatively, reheat them in the microwave.
Is your child muffin daft? Then they may like some of my other muffin recipes
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Sweet Potato Muffins
Mini sweet potato muffins that are naturally sweetened with fruit and delicately spiced with cinnamon, ginger and nutmeg.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Serves:23 mini muffins
Hover over "serves" value to reveal recipe scaler
Equipment
- Mini Muffin Tray
- Large Mixing Bowl
- Small Mixing Bowl
Ingredients
- 85g (1/2 cup) Sultanas / Raisins *SEE NOTE 1
- 125g (1/2 cup) Sweet Potato Puree *SEE NOTE 2
- 65g (1/4 cup) Ripe Banana, mashed
- 1 Egg *SEE NOTE 3 (for tested egg alternative)
- 1 tsp Vanilla Extract
- 2 tbsp Coconut Oil, melted
- 185ml (3/4 cup) Milk *SEE NOTE 4 (for tested dairy-free alternative)
- 125g (1 cup) Whole Wheat Flour
- 50g (1/2 cup) Oat Flour *SEE NOTE 5
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Nutmeg
- 1 1/2 tsp Baking Powder
Instructions
- Preheat oven to 190C / 375F and grease a 24 cup mini muffin tray with cooking spray or butter.
- Place sultanas in a bowl and soak in boiling water.
- In a large mixing bowl, combine the sweet potato puree, mashed banana, coconut oil, , eggs and vanilla extract. Mix them with a whisk/fork until they are combined. Add the milk and mix again until fully combined.
- In a separate bowl add the flour, oat flour, cinnamon, ginger, nutmeg baking powder. Gently stir to mix through
- Drain the sultanas.
- Add the dry flour mix to the wet ingredients and fold in gently until just combined. Then add the sultanas giving it one more gentle stir.
- Divide the batter evenly between 23 muffin cups. Bake muffins for 12-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Recipe Notes
- Soaking is importing to rehydrate the SULTANAS. Skipping this step will result in the sultanas on top to burn and give a bitter taste to your muffins.
- I always roast my sweet potato when making puree, if you prefer you can steam / microwave. How to Make SWEET POTATO PUREE
- To make this EGG FREE you can replace with a flax egg (this has been tested and produced good results)
- To make this DAIRY FREE you can replace with almond milk (this has been tested and produced good results)
- OAT FLOUR can easily be made by blending rolled oats in a food process until they are a flour consistency. I usually make a large batch to store and use as needed.
- STIRRING - Don't be tempted to over stir the mixture. The mixture should be lumpy, thick and look very messy.
- BAKING - Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins after 10 mins. Your skewer will come out clean if they are ready.
- Babies - If making for babies you may wish to skip the sultanas, they are included for sweetness only.
- Big Kids - Both my boys (age 8 & 4) are happy to eat these muffins as per the recipe. However, they don't eat a huge amount of sweet treats and so find the sultanas provide enough sweetness. If your kids are used to sweeter foods then these muffins may have to be adapted slightly to appeal to their taste buds. Add a little extra sweetness (e.g a little sugar, maple syrup, honey, choc chips, extra sultanas etc) to taste.
Nutrition Facts
Sweet Potato Muffins
Amount Per Serving
Calories 65
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 8mg3%
Sodium 9mg0%
Potassium 137mg4%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 1068IU21%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Claire says
A very delicious muffin recipe. Loved the balance of cinnamon with the sultanas. I sifted the flour and the muffins were very light in texture. Substituted coconut oil for vegetable oil. My 14 mth old and I enjoyed them for morning tea today, warm with some butter ☺️
Amy says
So glad you both enjoyed them 🙂
Courtney Squires says
I’ve made this recipe a few times now and really like it, however my issue and I see a few similar comments, is that they end up a bit dense…I’m wondering if there is supposed to be baking soda in the recipe, as right now there is only baking powder? My other muffin recipes have baking soda as well which seems to help with the rise and texture. Thanks!
Cristina says
I made it for my kid allergic to egg. I used alternative, flex egg. It was very good as flavour but they remain a little gummy and didn’t grow.
Amy says
Thanks for the feedback, Cristina. I’m so happy you found the flavour good and thanks for the 5 stars. Sorry, the texture wasn’t great for you. I did test these with flax egg and found them to be good. Did you make mini muffins or regular size?
Cristina says
I have a silicon tray with 6 places. I guess it is regular size. I made muffins for the first time in my life.
Amy says
Hi Cristina, this recipe was for mini muffins (24 holes), if making a standard-sized muffin, which I believe your tray is then they would need longer to cook 🙂
Sapna says
The muffins turned out delicious. Quite dense though, not sure if they’re meant to be so or could be that they didn’t fluff up enough?! Followed the recipe exactly and made them in a mini muffin pan in the air fryer- about 15 mini muffins.
Amy says
Hi Sapna, thanks for the feedback. I can’t remember these being dense (it has been a while since I have made them), did they look similar to the picture (top pic show open muffin)?
A says
So easy and yummy! My preschooler loves helping me make these.
Amy says
Thank you! Love it when I hear little ones are getting involved in the kitchen 🙂
Tania says
I have everything to make these right now except for the coconut oil. Is there another oil you would recommend? Avocado oil perhaps?
Amy says
Hi Tania, I haven’t tried other oils so can’t say for sure but I think avocado oil would work 🙂
Innocentia says
Wow I’m actually so proud of myself. I really wanted to use up some sweet potatoes that I had in the house and saw this recipe. My cupcakes actually turned out nice. I didn’t have the stated flour so I used self raising flour and added baking powder according to the amount of flour. I also didn’t have vanilla extract but no matter. Hopefully my 7 month old and 3 year old will love these. I used regular sized silicone cups so I had 12 cupcakes. As you can see I really wanted to make this recipe work so I have to use my brain for it not to fail lol.
Amy says
Thank you for taking the time to rate and comment. So happy you had success with the recipe 🙂
Anna says
Hi there! I had such high hopes for this awesome recipe but mine didn’t work out and I don’t know why? I used plain flour instead of whole wheat. When your recipe calls for 190 degrees is that fan forced or normal oven? I assumed normal oven so I reduced mine to 170. But as they were raw after cooking time I increased the oven temperature. After 30 minutes they were still raw so I gave up. I’m so disappointed. Where did I go wrong?! Any tips greatly appreciated. Thanks.
Amy says
Hi Anna, thanks for your feedback, I’m sorry you didn’t have much luck with the recipe, I’m trying to think where it could have gone wrong. I do use a fan assisted oven but with an extra 30 mins in the oven, I would not expect them to still be raw, even with a lower temperature. Did you use a regular muffin tray or mini muffin tray? How did you make your sweet potato puree, I usually roast my sweet potato, I wonder if you used another method if it was wetter? Did you use the cup or weight measurements?
Anna says
Thanks so much for your reply Amy!
Perhaps it was because my oven was just too low. I’ll try it again at 190! I used my silicon mini muffin tray and I roasted the sweet potato.
CC says
My daughter is sugar free/low sugar so this is a perfect for her – sometimes we heat 85% dark chocolate and dip the tops in for a treat 😉 Great recipe, thank you!
Amy says
Oh, I need to try the chocolate topping next time! Yum!