Healthier Sweet Potato Muffins

Healthier sweet potato muffins are an easy way to use leftover sweet potatoes or just get kids to eat more vegetables. Whip up these moist, lightly sweet treats and serve as a simple, veggie packed breakfast on the go or an easy, better for you snack. You could even easily top them with a frosting of your choice and pass them off as cupcakes. Your kids will never know that these delicious kid friendly treats are actually veggie 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. By learning more about healthy eating and controlling my non-stop snacking, I lost about 60 pounds. I 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.

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 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.

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 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. My boys gobbled an astonishing 8 of them in a 6 hour period. Oops.

Tips for making sweet potato muffins

These leftover 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!
• 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 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.

These muffins are a great way to use up leftover sweet potatoes. Reduce the sweetener if the leftovers are sweetened, like in a casserole.

Healthy Sweet Potato Muffins

Grab your leftovers and make these easy, veggie muffins ASAP. Still, 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

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

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.

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

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