Healthy sweet potato muffins! Looking for healthy muffin recipes, baby led weaning muffin ideas, or healthy muffins for your toddler? These mini sweet potato muffins are bite-sized, naturally sweetened, sugar-free, and perfect for little hands or lunchboxes.
*Please note* this post was originally published in 2019. The text has been updated but the recipe remains the same.
You might wonder: mini sweet potato muffins without chocolate or blueberries? Trust me—sweet potatoes are naturally sweet, and when combined with ripe banana and unsweetened applesauce these muffins are deliciously flavored without added refined sugar.
I made these to switch up our usual muffin rotation and used a mix of purple and orange sweet potatoes for fun. The purple variety often bakes darker than expected, but both taste great.
These mini sweet potato muffins are quick and straightforward. Start by steaming or roasting a sweet potato and pureeing it until smooth. Steaming keeps the texture soft and is ideal if you want to serve small steamed pieces alongside the muffins.
Are these mini sweet potato muffins completely sugar free?
Yes—when made as written these muffins rely on the natural sweetness of ripe banana and unsweetened applesauce (and of course the sweet potato). They’re plenty sweet for toddlers and kids, but if you prefer a sweeter result you can add 2 tablespoons of honey or maple syrup.
How long will these mini muffins last?
Stored in an airtight container at room temperature, the muffins will keep about a week. Refrigerating extends freshness, and you can freeze any extras for an easy snack later—they freeze well for several weeks.
This recipe yields approximately 32 mini muffins. If you bake in a standard muffin tin, increase the bake time by 7–8 minutes and check doneness with a toothpick: it should come out clean when the muffins are ready.
These muffins are a fantastic option for baby led weaning, snack boxes, or lunchboxes. They are naturally sweet, soft, and easy for little hands to hold.
If you enjoy these, try other healthy muffin options like banana-carrot muffins, baby banana muffins, or green monster muffins for more variety.
Mini Sweet Potato Muffins
- Author: Katherine
- Total Time: 45 minutes
- Yield: 32 mini muffins
Description
Bite-sized sweet potato muffins that are naturally sweetened and perfect for little hands or lunchboxes.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 cup sweet potato puree* (~1 medium-large sweet potato)
- 1 ripe banana, mashed
- 1 egg, whisked
- 1/4 cup oil (avocado, grapeseed or canola)
- 1/4 cup unsweetened applesauce
- Optional: 2 tbsp honey or maple syrup
- 1/2 cup milk (dairy or any plant milk)
Instructions
- Preheat the oven to 350°F and lightly spray a 24-count mini muffin pan.
- In a large bowl, whisk together both flours, baking soda, baking powder, and cinnamon.
- In a separate bowl, combine the sweet potato puree and mashed banana. Add the egg, oil, and applesauce (and honey or maple syrup if using), then whisk in the milk until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined and no streaks of flour remain.
- Spoon batter into the mini muffin tin about 3/4 full. Bake 11–12 minutes, or until a toothpick inserted in the center comes out clean. If still a bit wet, bake 1–2 minutes more and check again.
Notes
*Use orange or purple sweet potatoes. Orange tends to puree to a creamier texture, but either works. To steam, cook until fork-tender and mash; to roast, pierce the skin and bake at 425°F for about 45 minutes until soft.
Use a very ripe banana for the best natural sweetness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes