Healthy sweet potato muffins are an easy and healthy way to use leftover sweet potatoes or just get kids to eat more vegetables. Whip up these moist, lightly sweet muffins and serve as a simple, veggie packed breakfast on the go or an easy, healthy treat for snack time. You could even easily top them with a frosting of your choice and pass them off as healthy cupcakes. Your kids will never know that these delicious kid friendly treats are actually healthy muffins you can feel good about serving your kids.
Some of you may know that I once weighed a lot more than I do now. In high school and most of college, I was around 180 pounds. After learning more about healthy eating and, admittedly, stopping snacking non-stop, I lost about 60 pounds and was a new person.
For about 2 years, through the end of college and beyond, I had a sweet potato with dinner every. single. night.
Now, I mostly stick to once in a while, but the vegetable still holds a special place in my heart – it’s packed with nutrition including iron, calcium, and vitamins b and c. Not to mention, it’s packed with fiber to keep you full longer. They were one of those food that I introduced the boys to first 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 veggie lately.
As you can probably guess, 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: muffins.
If you’re new to Morgan Manages Mommyhood, make sure you check out my massive resource of well over 100 hidden veggie recipes!
Just like my kid approved healthy apple muffins, these sweet potato 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. My boys gobbled an astonishing 8 of them in a 6 hour period. Oops.
Tips for making healthy sweet potato muffins
These leftover sweet potato muffins are honestly 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’re like me and always bake too many potatoes for everything, this is perfect. If not, add a few next time you make roasted sweet potatoes!
- 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.
- Make it dairy free by using melted coconut oil or all canola oil, and subbing your favorite dairy alternative milk.
- You can easily use a 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.
Healthy Sweet Potato Muffins
Grab some leftover sweet potatoes and make these easy sweet potato muffins. Even if your kids aren’t fan of the orange potato, you’ll have no problem getting them to try them in the form of these soft, slightly sweet, fiber packed muffins.
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Healthy Sweet Potato 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.
Okay so tell me – what vegetable do your kids struggle with? Do you have a healthy food you adore? Let me know in the comments!
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