These easy sweet potato muffins are a perfect way to use leftovers or just get kids to eat more vegetables. Serve as a simple,
For about 2 years, through the end of college and beyond, I had a sweet potato with dinner every. single. night.
The benefits of sweet potatoes..
After some time I slowed to a normal amount but the vegetable still holds a special place in my heart. Sweet potatoes are packed with nutrition including iron, calcium, and vitamins b and c.
Not to mention, it’s full of fiber to keep you full longer. They were one of those food that I introduced the boys to first with baby led weaning and they adored them.
Buuutt, just like I shared in my post of carrot recipes for kids, my kids are no longer as big of fans as I am. Ryan calls them, “orange ‘tatos” and then proceeds to say they are, “blech.” Which has been his M.O for all veggies lately.
That doesn’t stop me from trying – from trying them as “sweet potato donuts,” fry form, mashed form, or baked with butter and brown sugar (I mean, COME ON kid..) he’s still rejecting the mere thought of the orange vegetable.
So instead, I’ve gone the distance and hidden them inside one of his favorite foods: hidden veggie muffins.
Tips for making leftover sweet potato muffins
Just like my kid approved apple muffins, these muffins are moist, sweet, and, shockingly, good for you! They use mashed sweet potato as the base and are super customizable to your family’s taste.
They are super simple, but here are some simple hacks to make them even easier.
- The easiest way to make these is to use leftover sweet potatoes. If you don’t have some, dd a few next time you make roasted sweet potatoes!
- Looking to avoid roasting? You can microwave or steam the potatoes as well.
- Alternatively, you can also use leftover mashed sweet potato that you sweetened or flavored. Just adjust the sugar accordingly.
- Feel free to sub in an equal amount of pumpkin or butternut squash puree. Learn to make vegetable purees in this post.
- Make it dairy-free or MSPI friendly by using melted coconut oil or all canola oil, and subbing your favorite dairy alternative milk.
- You can easily use different oil here. I’ve made them with olive oil and avocado oil, but I tend to have canola on hand more often.
- Sub in 1/3 of the flour for oat flour to add extra whole grains – learn how to make your own oat flour here.
- I like to scoop muffins with a spring-loaded ice cream scoop to evenly distribute them across the liners.
Easy Sweet Potato Muffins
Grab your leftovers and make these easy, veggie muffins ASAP. Even if your kids aren’t fan of the orange vegetable, you’ll have no problem getting them to try these. They are soft, slightly sweet, fiber-packed snack that will quickly become your go to.
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Healthier Sweet Potato Muffins
These sweet potato muffins are lightly sweet and packed with nutrients. Moist from the vegetables, the whole family will love these veggie muffins
- 1 1/2 cups mashed sweet potato
- 2 eggs
- 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cup flour
- 2 1/2 teaspoon baking powder
Preheat oven to 350.
Combine sweet potato, eggs, vanilla, milk, butter, oil, and sugar.
Add in spices, flour, and baking powder until just combined – do not over mix.
Spray baking cups with non stick spray and scoop. If desired, sprinkle tops with cinnamon sugar.
Bake 22-24 minutes or until a toothpick comes out clean.
- 1 1/2 cups equated to about one and a half roasted sweet potatoes.
- This is a great way to use up whole roasted or leftover mashed sweet potato – if the mashed was sweetened, reduce sugar by about half, pending how sweet the mash was.
- To make it dairy free: use all oil and dairy free milk.
- I used white flour, but you can also use whole wheat. I would add about 2-3 extra tablespoons of milk if you go that route, but the sweet potato will keep it extra moist still.
So, tell me – what vegetable do your kids struggle with? Do you have a healthier food you adore? Let me know in the comments!
These are fantastic! I made them Gluten Free with Pillsbury GF all-purpose flour blend. I didn’t quite have enough sweet potato, so I added some pumpkin purée.
This looks so good! What a great way to turn leftovers into a breakfast meal prep or a side!
Thanks for sharing! Do they keep long?
This is a weird question but, can I use 1/2cup butter?
if it was melted, I think you’d be fine!
Just made these and they are delicious! Just curious how you store them?
Mrs. Jones says
SO GOOD!!! I did make them a little different but they turned out great!! I didn’t feel like melting the butter, so I used 1/2 C of oil. Instead of milk, I used half & half (bc I had extra & wanted to use it up!) And I didn’t have nutmeg, so I did a half tsp of clove. BEST PART- I stuck a few mini marshmellows in the middle before I baked them! Delish!
So glad you loved them!! I LOVE the marshmallow ideas!
Can I use honey instead of brown sugar? Will this effect the cooking time or do I hAve to add more flour since it will be more wet?
I haven’t tried it here, but I have on other recipes and it turns out fine. The batter may be a tad looser but it will bake the same.
These are sooo good!!! Super delicious and super easy for my almost 7yr old to put together! Everyone enjoyed them! Thanks!
So glad you enjoyed them!!