This recipe is for 8 month baby & up

Who knew how soft and delicious Sweet Potato Muffins can be! If you are looking for healthy, easy snack ideas for kids, you have to give these a try! They are made with wholesome ingredients like mashed sweet potatoes, banana, and a touch of cinnamon, these muffins are both flavorful and packed with essential nutrients. Sweet potatoes provide a natural sweetness along with a rich source of vitamins A and C, fiber, and potassium, supporting healthy growth and development. The natural sweetness from the banana and sweet potato is just right, there is no need to add any sugar or sugar alternatives, this muffin is refined sugar-free.

Great for Baby-led Weaning:

These Sweet Potato Muffins have a soft, moist texture that is easy for small hands to hold and gentle on young tummies, making them excellent for baby-led weaning (BLW) or babies who are transitioning to soft solids. They’re soft, tasty and easy to eat, making them a hit with picky toddlers while giving parents peace of mind knowing their kids are enjoying something healthy. You can serve it whole or cut it up into bite size pieces for 9 month baby & up.

These versatile muffins can be enjoyed as a breakfast, snack, or even a healthy dessert. Additionally, they are easy to make in batches and can be stored in the refrigerator or freezer for convenient, grab-and-go options. Sweet Potato Muffins are not only a tasty way to incorporate more vegetables into your child’s diet, but also a delightful treat that kids will love, my 6 year old daughter loves them and asks for them frequently in her lunchboxes or they are wonderful for picnics and travel snacks. They are very versatile as well, so for my 6 year old I like to add a couple chocolate chips on top and for my little one I keep it as is. I myself love these sweet potato muffins with my cup of coffee in the morning!

Substitutions:

Sweet Potato- I love to use a white sweet potato in this recipe, but it works well with any type of sweet potato. If you don’t have sweet potato you can substitute with pumpkin or butternut squash puree.

Banana- I don’t recommend substituting the banana in this recipe

Eggs- Substitute with a flax egg. Mix 1 tbsp of ground flaxseed with 4 tbsp of water and let sit for 15 minutes.

Coconut oil- Can use any neutral oil you prefer, like avocado oil.

Flour- In this recipe you can use all-purpose, white whole wheat or white spelt flour.

What you need:

Steamer

Muffin tin

If you liked this recipe, check out the Whole Wheat Blueberry Banana Muffins.