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.
Can you use regular flour or does it have to be pastry flour? Also, can these be frozen and reheated?
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
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!
Yes – still 400, but you would only cook for about 15 minutes instead. Hope you enjoy them!!