Sweet Potato Muffins
Mini sweet potato muffins that are naturally sweetened with fruit and delicately spiced with cinnamon, ginger and nutmeg.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Snack
Cuisine: Baby-led Weaning
Servings: 23 mini muffins
Mini Muffin Tray
Large Mixing Bowl
Small Mixing Bowl
- 85g (½ cup) Sultanas / Raisins *SEE NOTE 1
- 125g (½ cup) Sweet Potato Puree *SEE NOTE 2
- 65g (¼ cup) Ripe Banana, mashed
- 1 Egg *SEE NOTE 3 (for tested egg alternative)
- 1 tsp Vanilla Extract
- 2 tbsp Coconut Oil, melted
- 185ml (¾ cup) Milk *SEE NOTE 4 (for tested dairy-free alternative)
- 125g (1 cup) Whole Wheat Flour
- 50g (½ cup) Oat Flour *SEE NOTE 5
- 2 teaspoon Cinnamon
- 1 teaspoon Ginger
- ¼ teaspoon Nutmeg
- 1 ½ teaspoon Baking Powder
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.
- 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.
Calories: 65kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 9mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1068IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg