Mini Sweet Potato Muffins have become a fall favorite around One Potato. But the great thing about them is that you can make them year-round!
Sweet potatoes take a bit of time to cook. Our co-founder, Catherine, bakes a bunch every Sunday so her family always has enough for the whole week to snack on or to serve as a last-minute side dish for dinner. Sometimes she gets carried away and makes enough sweet potatoes for a small army, hence the inspiration for this mini muffin recipe.
All we did was take a cup of pureed sweet potato and add it to an easy-to-whip-up batter. Not only did our kids love the bright orange color of these muffins, but they were also a major hit with a bunch of their friends (aka our wee-testers). This recipe is also a fun one to get the little ones involved in making!
A lot more flavorful and healthy than anything you could buy at the supermarket, these sweet treats are something you can keep on hand for breakfast, lunch, or any time of day.
Mini Sweet Potato Muffins
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1/3 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher or sea salt
- 1 tsp ground cinnamon
- 2 large eggs, whisked
- 1 cup sweet potato puree
- 1/2 cup milk (any type works)
- 1/4 cup canola or vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 350º F.
- Place the first 7 ingredients in a bowl and whisk to combine.
- In a separate bowl whisk the remaining ingredients.
- Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
- Place 1 tablespoon of batter in each cup of greased mini muffin tins and bake for 15 minutes.*