Sweet Potato Spice Muffins
Last fall my daughter, close to a year old, began transitioning from baby-food to table-food. I wasn’t prepared for her quick transition as I still had bags of homemade sweet potato puree in the freezer as well as several store-bought jars in the pantry when she suddenly refused to eat her favorite puree.
Not wanting the nutrient-rich sweet potatoes to go to waste, I got creative and started adding the puree to muffins in the place of oil. This particular recipe, which mocks the fall-favorite pumpkin muffin, became a favorite for my whole family and was a good way to introduce/sneak in/use up sweet potatoes in the mouths of my young and older babes. (Although, if it has chocolate chips in it, I’m pretty sure they’d eat just about anything!)
Sweet Potato Spice Muffins
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 2 cups flour
- 0.75 cups brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons cloves
- 1.5 cups sweet potato puree**
- 2 whole eggs
- 0.5 cup milk
- 1 teaspoons vanilla
- 1 cup chocolate chips (optional)
**Jarred sweet potato baby food is a good time-saving substitute for sweet potato puree. Look for brands that don’t have additives–just the veggie and water.
Directions:
Beat eggs, brown sugar, vanilla, sweet potato puree, and milk. Stir in dry ingredients until incorporated. Fold in chocolate chips. Bake at 375F in lined or greased muffin tin for 15-18 minutes or until done.
Freezing Directions:
Prepare as above. After baking, allow to cool, place in freezer bags, seal, label, and freeze. To serve: thaw and reheat in microwave if desired.
Servings: 6
This Post will be linked at:
-
Foodie Friday at Designs by Gollum
-
Friday Potluck at EKat’s Kitchen
- I’m Lovin’ It at Tidy Mom
This sounds like me. I have a ton of leftover baby food in the pantry. One day that was all he would eat, the next day he was too good for. Thanks for posting a recipe that will help me clean up by cupboards!
I am eager to try this recipe (with a few “tweaks” so it is safe for my dairy and egg allergy kiddos).
My daughter turned three last week and I NEVER stopped pureeing baby food! Scary, but true… I still feed her a veggie puree for breakfast every morning (followed by a piece of toast or breakfast “cookie” made from oats and bananas) and add them to everything from oatmeal to mac and cheese… even taco meat and smoothies! They are very versatile.
Awesome! I’m allergic to pumpkin and have been thinking about trying something like this :)
We use sweet potatoes in everything “pumpkin” at our house due to allergies. This recipe is quite similar to ours — we use whole wheat or white whole wheat flour and dark chocolate chips! Thanks for spreading the word about the amazingness that is sweet potato :)
I also learned from the Sneaky Chef that you can add sweet potato puree to the batter for French Toast and it won’t change the flavor much, but it will add extra nutrients and fiber. My son loves it and my husband who can’t stand sweet potatoes will eat it without any problems too.
I do that with my toddler french toast sticks all the time. I love the color they come out because of the sweet potato too.
How many should this recipe yield? It says 6 servings, but clearly makes more than 6 muffins. I’ve got mine in the oven for a test run right now!
It makes 12 muffins, 2 per serving.
[...] These muffins mock the fall-favorite pumpkin muffin, and were a good way to introduce/sneak in/use up sweet potatoes in the mouths of my young and older babes. [...]
I made these on my big cooking day over this last weekend and they are FABULOUS for breakfast! They come out so light and fluffy and are wonderful with a cup of coffee – and I usually am NOT a breakfast-eater.
Does anyone have tips on converting this to a gluten-free recipe? I live in a house of non-picky, non-allergic people so I’ve never had to convert a recipe before, but we have family coming for some time over Christmas and I’d love to make these so that everyone can enjoy an easy breakfast (including those who aren’t as lucky as we are in the allergy department)! I have just started researching gluten-free recipes and I will definitely be doing things from the GF OAMM menu, but these were so good that I wanted to see if we could use them. Any help would be appreciated!
Another idea for pureed veggies is to put them in meals. My hubby hates veggies. I’d rather get a tooth pulled than get him to eat veggies!
When my daughter stopped eating pureed foods I also had a lot left. So I popped a couple cubes of squash into hamburger helper and he ate it without knowing it! So I tried popping a few into mac&cheese and found that, as long as I don’t put too much in, he’ll still eat it.
It also works with carrots and coli flour. and you can mix in pumpkin (my daughter’s favorite) with cookies.
Hello,
How long can these keep in the freezer? What do you store them in? Sorry, new to freezing. :) Thank you!
Chelsea, these muffins can last for up to 4-6 months. See these posts in our Get Started Series for more help! http://onceamonthmom.com/get-started-how-long-do-meals-last/ and http://onceamonthmom.com/get-started-freezing-containers/
We had a pumpkin in the house and did not want to buy Sweet potatoes. I substituted pumpkin we had. I baked the pumpkin and pureed it in the food processor. I used the same amount of pumpkin as sweet potato and it worked marvelously. I also added slices of fresh cranberries because there was a 5 pound bag at sams club for $2.00. It made it extra fun, extra work, and extra delicious. No wonder I didn’t get all the dishes done on my once a month cooking day.
Thanks for the recipe. I made these over the weekend and they were yummy! I also made some in a mini muffin tin also to give to my toddler nephew. I’m sure he will gobble them up. Thanks again!
[...] Saturday breakfast – Sweet Potato Spice Muffins [...]