↑

Morgan Manages Mommyhood

making being a mom simple and being a kid memorable

  • About
    • About Morgan Manages Mommyhood
    • Contact Me
  • Parenting
    • Baby
    • Toddler
    • Preschool
    • Picky Eaters
  • Mom Life
    • Breastfeeding
    • Mental Health
    • Pregnancy
  • Baby Led Weaning
  • Kids Music
  • Recipes
    • Breakfast
    • Lunch
    • Snacks
    • Dinner
    • Desserts
  • Holidays
    • Christmas
      • Valentine’s Day
      • St. Patrick’s Day
      • Summer
      • Fall
      • Halloween

Easy Sweet Potato Muffins – made with leftovers!

June 4, 2020 By Morgan Last Updated: December 7, 2020

8339 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

These easy sweet potato muffins are a perfect way to use leftovers or just get kids to eat more vegetables. Serve as a simple, veggie packed breakfast on the go or an easy kid-friendly snack. You could even easily top them with sugar free frosting of your choice and pass this hidden veggie recipe off as cupcakes.

a pinable image of sweet potato muffins stacked up with the words sweet potato muffins across the front.

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.

an overhead picture of sweet potato muffins with a cinnamon sugar top on parchment and marble base.
To speed up the process, bake your sweet potatoes ahead of time and use the cooled mashed potato.

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.
sweet potato muffins in pink and green swirled cupcake wrappers stacked on parchment with a light wood background
These muffins are a great way to use up leftover sweet potatoes. Reduce the sweetener if your potatoes are sweetened, like in a casserole.

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.

If you love this recipe please give it 5 stars! It helps more people find this awesome recipe.

sweet potato muffins in pink and green swirled cupcake wrappers stacked on parchment with a light wood background
3.29 from 28 votes
Print

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

Course Breakfast, Snack
Cuisine American, Baked Goods, Kid friendly
Keyword cinnamon sugar, hidden veggies
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 145 kcal
Author Morgan

Ingredients

  • 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

Instructions

  1. Preheat oven to 350.
  2. Combine sweet potato, eggs, vanilla, milk, butter, oil, and sugar.
  3. Add in spices, flour, and baking powder until just combined – do not over mix.
  4. Spray baking cups with non stick spray and scoop. If desired, sprinkle tops with cinnamon sugar.
  5. Bake 22-24 minutes or until a toothpick comes out clean.

Recipe Notes

  • 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.
Nutrition Facts
Healthier Sweet Potato Muffins
Amount Per Serving
Calories 145
* Percent Daily Values are based on a 2000 calorie diet.

So, tell me – what vegetable do your kids struggle with? Do you have a healthier food you adore? Let me know in the comments!

Filed Under: Picky Eaters, Snacks

Comments

  1. Lisa says

    May 17, 2019 at 6:00 pm

    5 stars
    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.

    Reply
  2. Suzanne says

    July 13, 2019 at 4:07 pm

    This looks so good! What a great way to turn leftovers into a breakfast meal prep or a side!

    Reply
  3. Vanessa says

    July 13, 2019 at 4:08 pm

    Thanks for sharing! Do they keep long?

    Reply
  4. Nikki says

    July 17, 2019 at 11:31 pm

    This is a weird question but, can I use 1/2cup butter?

    Reply
    • Morgan says

      July 29, 2019 at 1:34 pm

      if it was melted, I think you’d be fine!

  5. Candice says

    August 16, 2019 at 2:12 pm

    Just made these and they are delicious! Just curious how you store them?

    Reply
  6. Mrs. Jones says

    November 18, 2019 at 1:23 pm

    5 stars
    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!

    Reply
    • Morgan says

      February 7, 2020 at 6:56 pm

      So glad you loved them!! I LOVE the marshmallow ideas!

  7. Lien says

    March 21, 2020 at 12:55 am

    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?

    Reply
    • Morgan says

      June 2, 2020 at 2:26 pm

      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.

  8. Julie says

    September 30, 2020 at 11:02 pm

    5 stars
    These are sooo good!!! Super delicious and super easy for my almost 7yr old to put together! Everyone enjoyed them! Thanks!

    Reply
    • Morgan says

      October 4, 2020 at 7:15 am

      So glad you enjoyed them!!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi! I’m Morgan!

Recent Posts

12 Winter Songs for Kids To Sing and Dance inside To!

7 Evening Activities for Kids to do as a Family

Peaches for Baby Led Weaning

10 Songs About Seasons for Kids to Explain Changing Seasons

Find a post

Privacy Policy

Privacy Policy

Privacy

Privacy Policy

8339 shares