Sweet Potato Oatmeal Muffins (for Babies 6+ mo & Toddlers) (Edit recipe)

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These sweet potato oatmeal muffins are a great way to introduce your baby ingredients like eggs and oats. They are so easy to make with just 4 main ingredients and the soft texture is perfect for baby led weaning. I like to cook my sweet potatoes in the air fryer, but you can cook them however you want. For sweeter muffins, you can replace some or all of the sweet potatoes with mashed bananas.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 20

Ingredients

1 cup Sweet Potato Purée
2 whole Eggs, large
1 cup Rolled Oats
1 tsp Baking Powder

Optional Ingredients

3 - 4 Tbsp Pure Maple Syrup, for older toddlers
1 tsp Pure Vanilla Extract
0.25 tsp Ground Cinnamon, and/or ginger powder, pumpkin pie spice
0.5 cup Blueberries, or other berries - fresh or frozen

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350ºF.
Place mashed sweet potatoes, eggs, and oats in a high-powered blender, and blend until creamy and slightly sticky like peanut butter. The oats should break down completely. (If you don't have a high powdered blender, use oat flour instead of rolled oats).
Add baking powder, and if using, maple syrup, vanilla extract, and/or spices. Blend again to combine.
Grease a mini muffin tray generously.
Fill each muffin tray hole almost to the top with the batter mixture. You should have about 20 muffins (you may need to bake in 2 batches). If using, press 3 blueberries into the top of each muffin.
Bake for 15 minutes until cooked through.
Cool for 5 minutes and gently remove the muffins with a knife. Cool completely before serving.

Notes

These muffins will be subtly sweet without the added maple syrup. For naturally sweeter muffins, you can replace 1/2 or all of the sweet potato with ripe mashed bananas. The texture of these muffins will be a bit more dense and eggy for babies and toddlers. They won't taste like your traditional muffins. For berries larger than blueberries, chop into smaller pieces. These muffins keep for 4 days in the refrigerator or 6 months in the freezer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	17
Fat:	0 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	36 mg
Fiber:	0 g
Sugars:	3 g
Calculated per serving.