These Sweet Potato Muffins are soft, sweet, and easy to make. They’re perfect for breakfast, snack time, or lunch boxes. Made with mashed sweet potato, a little brown sugar, maple syrup, and simple ingredients you have at home.
If you’re a busy parent, new mom, dad, or caregiver, this recipe is for you. You can also try fun versions like savory, no sugar, 3-ingredient, oatmeal, vegan, and chocolate muffins. Keep reading to find easy steps, tips, and tasty ideas for your little one.
Why You’ll Love This Recipe
These sweet potato muffins are perfect for busy parents who want a healthy, tasty snack their kids will actually enjoy. Here’s why you’ll love making them:
- No complicated steps or special ingredients.
- Perfect for toddlers.
- Quick prep time. Mix it all together in one bowl and bake in just 20 minutes.
- Customizable. Try different versions to fit your toddler’s taste, like adding chocolate or making them vegan.
- Great for busy days. Perfect for breakfast, snack time, or lunch boxes.
What You Need to Make This Recipe
You only need a few simple things to make these soft, yummy muffins. Here’s what you’ll need:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 ½ cups all-purpose flour ( Instead of 1 ½ cups whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground nutmeg (optional, skip if your toddler doesn’t like it)
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup brown sugar
- 2 tablespoons maple syrup or honey (skip honey for babies under 1)
- ⅓ cup olive oil (or melted butter)
- ½ cup milk
- 1 teaspoon vanilla extract
Tip: If you use whole wheat flour, you can add a little extra liquid (milk or water) to the batter if it seems too thick. As whole wheat flour can absorb more moisture.
Substitutions
Here are some easy swaps if you need them:
- Flour: You can use whole wheat flour or a mix of both.
- Olive oil: Melted coconut oil or butter works too.
- Milk: Use almond, oat, or any plant milk if your toddler is dairy-free.
- Eggs: Use 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water) if needed.
- Maple syrup: You can use honey (for over 1 year) or skip it and just use brown sugar.
How to make Sweet Potato Muffins
- Peel, chop, and boil a sweet potato until soft. Mash it with a fork.
- Preheat the oven to 350°F (175°C).
- In a big bowl, mix flour, baking powder, baking soda, nutmeg, and salt.
- In another bowl, whisk mashed sweet potato, eggs, brown sugar, maple syrup, oil, milk, and vanilla.
- Pour the wet mix into the dry mix. Stir gently.
- Spoon the batter into muffin cups. Fill each about ¾ full.
- Bake for 18–22 minutes.
- Check with a toothpick. If it comes out clean, they’re done.
- Let them cool and enjoy! Soft, fluffy, and toddler-approved.
How to Store Sweet Potato Muffins
- Let the muffins cool completely.
- Put them in an airtight container.
- Keep at room temperature for up to 2 days.
- Store in the fridge for up to 5 days.
- Want to save them longer? Pop them in a freezer bag and freeze for up to 2 months.
- To reheat, warm in the microwave for 10–15 seconds.
Best Tips for Success
Want soft, sweet, and perfect muffins every time? Here are my easy, helpful tips!
- Use cooked, soft sweet potatoes. Mash it smooth with no big lumps.
- Let the sweet potato cool before mixing with eggs. This keeps the eggs from cooking too early.
- Don’t overmix the batter. Stir just until you don’t see dry flour.
- Fill muffin cups about ¾ full. This makes them rise nicely without spilling.
- Check with a toothpick for 18 minutes. Everyone’s a little different.
- Let muffins cool before storing. This keeps them soft, not soggy.
Try out more muffin like Peanut Butter Banana Muffins, Raspberry Muffins Recipe, Pancake Muffins and muffin with hidden veggies Pumpkin Muffins Recipe and Spinach Muffins. These are perfect who are not eating veggies.
Sweet Potato Muffins Variations
Sweet potato muffins are super flexible! You can easily switch up the flavors or ingredients to fit your toddler’s mood or your kitchen stash.
Sweet Potato Muffins Savoury
A soft, cheesy muffin perfect for snack time or lunch boxes.
Skip the brown sugar, maple syrup, and vanilla. Add ½ cup shredded cheese (like cheddar) and a pinch of pepper if your toddler likes it.
4-Ingredient Sweet Potato Muffins
Quick, no-fuss muffins for busy mornings.
Mix 1 cup mashed sweet potato, 2 eggs, ½ cup flour, and 1 teaspoon baking powder. That’s it — bake like usual at 350°F for 18–20 minutes.
Sweet Potato Muffins No Sugar
Naturally sweet and great for little ones under 1.
Leave out the brown sugar and maple syrup. Let the sweet potato’s natural sweetness shine or add a mashed banana for extra sweetness
3-Ingredient Sweet Potato Muffins
A super simple recipe for tiny hands and quick snacks.
Mix 1 cup mashed sweet potato, 2 eggs, and ½ cup quick oats. Stir and bake at 350°F for 18–20 minutes.
Sweet Potato Oatmeal Muffins
Soft, filling, and packed with oats.
Swap ½ cup of the flour for quick oats. You can also add ½ teaspoon cinnamon or nutmeg for extra flavor.
Sweet Potato Muffins Vegan
Dairy-free, egg-free, and toddler-approved.
Replace eggs with 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water). Use plant milk and maple syrup instead of honey.
Sweet Potato Muffins Chocolate
A sweet treat with hidden veggies!
Add 2 tablespoons cocoa powder to the dry mix. You can toss in ¼ cup mini chocolate chips for extra fun.
Sweet Potato Muffins for Baby-Led Weaning
Soft, easy-to-hold muffins without added sugar.
Skip the brown sugar and maple syrup. You can mix in a little breast milk, formula, or unsweetened applesauce for extra moisture.
Frequently Asked Questions
Can I make these muffins without sugar?
Yes! You can skip the brown sugar and use natural sweetness from the sweet potato itself or try adding a mashed banana instead.
Can I use regular flour instead of whole wheat flour?
Absolutely! You can use all-purpose flour instead of whole wheat flour for lighter, fluffier muffins.
How can I make these muffins vegan?
To make the muffins vegan, replace the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water) and use plant-based milk.
Can I freeze these muffins?
Yes! These muffins freeze great. Just let them cool, then store them in a freezer bag for up to 2 months. Reheat in the microwave when ready to eat.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready!
Can I add chocolate chips to these muffins?
Yes! You can add mini chocolate chips to the batter for a sweet twist. Just be sure to mix them in gently.
How long can I store these muffins?
Store the muffins at room temperature for up to 2 days or keep them in the fridge for up to 5 days.
Sweet Potato Muffins
These Sweet Potato Muffins are soft, sweet, and easy to make. Made with mashed sweet potato, a little brown sugar, maple syrup, and simple ingredients you have at home.
11
servings10
minutes20
minutes145
kcal30
minutesIngredients
1 cup mashed sweet potato (about 1 medium sweet potato)
1 ½ cups all-purpose flour ( Instead of 1 ½ cups whole wheat flour)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground nutmeg (optional, skip if your toddler doesn’t like it)
¼ teaspoon salt
2 eggs
⅓ cup brown sugar
2 tablespoons maple syrup or honey (skip honey for babies under 1)
⅓ cup olive oil (or melted butter)
½ cup milk
1 teaspoon vanilla extract
Directions
- Peel, chop, and boil a sweet potato until soft. Mash it with a fork.
- Preheat the oven to 350°F (175°C).
- In a big bowl, mix flour, baking powder, baking soda, nutmeg, and salt.
- In another bowl, whisk mashed sweet potato, eggs, brown sugar, maple syrup, oil, milk, and vanilla.
- Pour the wet mix into the dry mix. Stir gently.
- Spoon the batter into muffin cups. Fill each about ¾ full.
- Bake for 18–22 minutes.
- Check with a toothpick. If it comes out clean, they’re done.
- Let them cool and enjoy! Soft, fluffy, and toddler-approved.
