Sweet Potato Banana Mini Muffins for Kids & Toddlers
Danielle Hughes
Mini Muffins
Soft, wholesome mini muffins with sweet potato and banana—perfect toddler snacks.
Nutrition (per serving)
These Sweet Potato Banana Mini Muffins are a pantry-friendly, toddler-approved treat—mildly sweet, soft enough for little mouths, and packed with real food goodness. I love how the mashed sweet potato and ripe banana keep the muffins moist so there's no need for much added sugar, making them perfect for lunchboxes, snack time, or breakfast on the go.
They’re simple to make, easy to adapt (swap milk for dairy-free, add finely chopped soft fruit), and freeze beautifully so you always have a healthy bite ready. Bake a batch, let your kids help mash the banana, and enjoy watching them gobble these warm, comforting bites.
Ingredients
- Mashed cooked sweet potato:2 cups
- Ripe banana, mashed:2 pieces
- Whole wheat flour:2 cups
- Baking powder:1 1/2 tsp
- Baking soda:1/2 tsp
- Ground cinnamon:1 tsp
- Salt:1/4 tsp
- Large eggs:2 pieces
- Milk (dairy or plant-based):1/2 cup
- Neutral oil (vegetable or melted coconut):1/4 cup
- Maple syrup:2 tbsp
- Vanilla extract:1 tsp
- Raisins, finely chopped (optional):1/3 cup
Instructions
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Preheat the oven to 350°F and grease a 24-cup mini muffin tin or line with mini liners.
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If not already cooked, roast or microwave a small sweet potato until tender; scoop and mash to measure 2 cups.
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In a large bowl whisk together mashed sweet potato, mashed banana, eggs, milk, oil, maple syrup, and vanilla until smooth.
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In a separate bowl combine whole wheat flour, baking powder, baking soda, cinnamon, and salt.
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Fold the dry ingredients into the wet mixture just until combined; stir in chopped raisins if using. Batter should be thick but scoopable.
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Spoon batter into the mini muffin tin, filling each cup about 3/4 full. Smooth tops with the back of a spoon.
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Bake for 10–14 minutes until a toothpick comes out clean and edges are lightly golden. Let cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
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Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Tips & Notes
- To save time, use leftover roasted sweet potato or canned pureed sweet potato—just drain excess moisture.
- For babies under 1 year, omit maple syrup and ensure raisins are finely chopped or omitted to reduce choking risk.
- Freeze extras flattened in a single layer on a tray then bag them; reheat briefly in the microwave or toaster oven.
- If batter seems dry, add a tablespoon of milk at a time until it reaches a spoonable consistency.
