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Recipe: Cinnamon Sweet Potato Muffins with Oatmeal Streusel

March 25, 2014 By Danielle 4 Comments

Cinnamon Sweet Potato Muffin

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

Streusel 

  • 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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4 Comments · Filed Under: 9-12 months + Up, Breakfast, First Finger Foods, Gluten-Free, Snacks & Sweets

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Comments

  1. Nicole Nelms says

    May 28, 2015 at 2:24 am

    Can you use regular flour or does it have to be pastry flour? Also, can these be frozen and reheated?

    Reply
    • Danielle says

      June 2, 2015 at 2:06 pm

      You can def use AP flour instead… and, yes, these are great frozen and then re-heated. Though the streusel doesn’t hold up as well, the muffins will taste great. Enjoy, Danielle

      Reply
      • Nicole Nelms says

        July 10, 2015 at 4:14 pm

        Thank you! Last question…if I make mini muffins, will the oven still be at 400? What would be the cooking time/temperature? Making these this weekend for my 1 year old (and my husband, if he’s game!)…thanks!

        Reply
        • Danielle says

          July 14, 2015 at 2:49 pm

          Yes – still 400, but you would only cook for about 15 minutes instead. Hope you enjoy them!!

          Reply

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Hi, I’m Danielle Krupa, a wife and mother of 2 in Boston. I'm a health-supportive chef and recipe developer. ...[read more]
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