Happy New Year! I’ve been a bit MIA recently, but I’m aiming to post a lot more in 2019. To start these posts off, I focused on making a new recipe for the sweet potato mini muffins – one adults would like too! The last ones I posted were great for kids (and adults who don’t want any sugar), but these ones a just a bit sweeter and much more satisfying for everyone!

While these are sweeter, they are still low sugar, whole wheat, whole grains, and full of sweet potato – so they’re still a much healthier option for a treat! The new year is always all about trying to eat healthier – and these fit the bill. My son LOVES these, and it’s a great treat without going overboard on sweets. He calls all cookies “doku” and begs for these.

They’re very simple to make, and I use pureed sweet potato baby food from an organic brand, so the ingredients are just sweet potatoes. You can puree your own sweet potato, but this is super easy, and still just the vegetable. We have this on hand to mix into things for our son, but it’s easy to pick up at the store as well!

Hope you enjoy!

Sweet Potato Mini Muffins

Alex Kornswiet

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Dessert

Servings 12 Mini Muffins

Ingredients

  

Mini Muffins

• 1/2 cup oats I use Quaker Oats
• 1/2 cup whole wheat flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 cup light brown sugar OR 1/4 cup apple sauce for more naturally added sugars
• 4 oz container sweet potato puree or 1/2 cup mashed, cooked sweet potato
• 4 1/2 tsp vegetable oil
• 2 tablespoons milk I use 2% – use whole, 2%, almond, whatever you prefer
• 1/2 egg to do this, scramble an egg in a bowl, and pour half into the batter

Brown Sugar Glaze (Optional)*

• 1/2 cup brown sugar
• 2 tablespoons butter

Instructions

 

• Preheat the oven to 375 F. Spray or line a mini muffin tin with paper liners.
• Mix the oats, flour, baking soda, baking powder, nutmeg, and cinnamon in a bowl. Stir to combine.
• Add the sweet potato puree, vegetable oil, milk, and egg to the same bowl, and stir until completely combined.
• Spoon the batter into the prepared mini muffin tin, filling each muffin to the top of the tin.
• Bake for 12-15 minutes, until toothpick comes out clean!
• OPTIONAL – Brown Sugar Glaze. Add brown sugar and butter to a microwavable bowl. Microwave for 30-45 seconds, until butter has melted. Stir until combined. Dip the top of each muffin into the glaze, and let set.
• Enjoy!

Notes

*This glaze is especially good if you opt for applesauce in the recipe instead of the sugar, as it adds a slight sweetness

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast