Sweet potatoes are delicious, nutritious, and fantastic in baked goods. Loaded with fiber, iron, magnesium and vitamins C, B6 & D, it’s only natural I’d want to put them into muffins. Plus their natural sweet taste allows me to cut back on other added sweeteners, which I love. They’re easy to whip up, perfect for breakfast, dessert or snack time, and freeze wonderfully. And tastier and healthier than store-bought muffins, these fun orange delights are sure to be a hit with the little ones in your life.
Cinnamon Sweet Potato Muffins with Oatmeal Streusel
Makes 12 muffins or 24 mini-muffins
9 months + up
1 large sweet potato
1/2 cup coconut oil, melted (butter works as well)
1/2 cup pure maple syrup
1/2 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
2 cups whole-wheat pastry flour (for gluten-free, see below)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup oats*
1/4 cup flour (use same flour you used for muffins)
2 tablespoons maple syrup
2 tablespoons coconut oil, melted (butter works as well)
1/4 teaspoon cinnamon
Pinch of salt
Preheat oven to 400. Prick the sweet potato with a fork and place in oven. Bake until soft and easily pierced with a fork, about 1 hour.
Let sweet potato cool completely and peel; discard the skin. Place flesh in a bowl and either mash until smooth with a fork or an immersion blender (you want about 1 cup puree). Whisk into the puree the coconut oil, maple syrup, milk and vanilla. In a separate bowl, whisk together flour, baking powder and soda, cinnamon, nutmeg, ginger and salt. Gently fold the dry ingredients into the wet.
Meanwhile, combine the streusel ingredients in a small bowl. With your hands crumble the mixture until it resembles coarse meal.
Lightly grease a 12-cup muffin pan or line with liners. Evenly distribute the batter among each cup. Sprinkle streusel over batter. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean (if making mini-muffins bake for about 15 minutes). Cool on a wire rack before serving.
* For Gluten-Free: Use 2 cups gluten-free all-purpose blend such as King Arthur’s or Cup4Cup. If your gluten-free blend does not contain Xanthan gum, add 1 teaspoon to flour. For streusel topping, be sure to use certified gluten-free oats.
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