Our son just turned 21 months, which means his 2nd birthday is around the corner. Besides the fact that I’m in total disbelief that we almost have a 2 year old, this also comes with a bigger personality from him! He’s always had a big personality, but now that he knows more words (I counted over 60 and lost count!), he is much more opinionated and also wants to do things by himself. He also remembers every single things he sees or does, even if it’s only once, so he knows what he likes and dislikes. He’s such an amazing kid, but that also means I need to be more careful ;)! He takes after his mommy and loves cookies. But I realized that he thinks anything I bake is a cookie, and calls any baked good a “doku”. Because he has the same word for all of them, and as long as it’s a little sweet, considers it about the same thing, I wanted to try to make a healthier version of a “doku” for him. Insert these Spiced Sweet Potato Muffins! They are completely toddler friendly, no added sugar, no flour, and when he requests this for breakfast, it’s actually a great option! As a bonus, it tastes like a bite of pumpkin pie, so I love it too! 

Spiced Sweet Potato Muffins

Alex Kornswiet

These are delicious muffins! They are completely toddler friendly, no added sugar, no flour, and when he requests this for breakfast, it’s actually a great option! As a bonus, it tastes like a bite of pumpkin pie, so I love it too! 

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 15 mini muffins

Ingredients

  

• 1 cup dry baby oatmeal*
• 1 banana
• 4 oz container sweet potato puree**
• 1 egg
• 3 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

 

• Preheat oven to 350 F. Spray or line a mini muffin tin with cooking spray or paper liners.
• In a large bowl, add all ingredients. Mix until combined.
• Pour batter into muffin cups until they are almost full – a little over a tablespoon of batter per mini muffin tin.
• Bake for about 10 minutes, until they are set on top. Let cool to finish setting up, and enjoy!

Notes

*I use Beech-nut oatmeal for this, but you can also use regular dry oats, and blend until fine.

**I use Beech-nut for this as well, and don’t be afraid – this is actually JUST sweet potatoes! Check the ingredient list to make sure. If you don’t have this on hand, but do have a sweet potato, you can also add a 1/4 cup of mashed sweet potato instead.

 

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast