Sweet Potato Muffins – Whole Grain Goodness for Baby
These sweet potato muffins are nutritious and easy to prepare. They make a perfect baby finger food and are ideal for baby led weaning.
Please note that these muffins are suitable for babies who have already been introduced to finger foods – they are nice and soft on the inside, but slightly firmer on the outside. We prefer to offer them when baby is already accustomed to biting and chewing.
We used dried cranberries in ours, which give both a fruitiness and a sweetness to the muffins – you can use raisins instead, or leave them out altogether if you prefer.
This recipe makes 12 large or 18 small muffins.
Whole Grain Sweet Potato Muffins Recipe for Baby
4 oz (1 cup) rolled oats
4 oz (1 cup) whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
3/4 tsp nutmeg
3/4 tsp cinnamon
8 oz (1 cup) mashed, cooked sweet potato
4 oz (1/2 cup) dark brown sugar
3 tbsp canola oil
2 tbsp dried cranberries (optional – see note above recipe)
2 fl oz (1/4 cup) milk – use either whole milk, breast milk or formula
Preheat the oven to 375 deg F (180 deg C).
Mix the oats, whole wheat flour, baking soda, baking powder and spices together in a bowl.
Add the mashed sweet potato, sugar, oil, dried fruit, milk and egg and mix together until the ingredients are all completely moistened – but do not over-mix.
Spoon the mixture into greased muffin tins and bake until firm and golden (around 15 to 20 mins).
Best served warm.
Leftover sweet potato muffins may be frozen… strangely, we never seem to have any!
Does your baby LOVE muffins?
Try the Pumpkin and Apple Muffins recipe on our blog…
Do you like making muffins but HATE cleaning up?
We use these Reusable Silicone Baking Cups for making our muffins. We’ve NEVER had them stick – they pop right out and the cups take two seconds to clean… better than scrubbing a muffin tin!
Banana and apple bread pudding
Great for dessert or breakfast