Sweet Potato Banana Mini Muffins for Toddlers and Kids
Christine Carter
Mini Muffins
Soft, naturally sweet mini muffins made with sweet potato and banana, perfect for little hands and picky eaters.
Nutrition (per serving)
These Sweet Potato Banana Mini Muffins are my go-to when I want a healthy, hand-sized snack that kids actually ask for again. They’re naturally sweet from mashed sweet potato and ripe banana, tender enough for little mouths, and sturdy enough for lunchboxes—plus they’re easy to make in one bowl.
They’re perfect for toddlers and picky eaters: lightly sweet, mild spice, and adaptable to what you have on hand. Make a batch on the weekend for grab-and-go breakfasts or freeze extras for quick snacks during busy days.
Ingredients
- Whole wheat pastry flour:1 1/2 cups
- Baking powder:2 tsp
- Baking soda:1/2 tsp
- Ground cinnamon:1 tsp
- Salt:1/4 tsp
- Cooked sweet potato, mashed (about 1 small):1 cup
- Ripe bananas, mashed:2 pieces
- Unsweetened applesauce:1/4 cup
- Whole milk:1/4 cup
- Large egg:1 piece
- Maple syrup (optional, for children 12+ months):2 tbsp
- Vegetable oil:2 tbsp
- Vanilla extract:1 tsp
- Raisins, finely chopped (optional):1/4 cup
Instructions
-
Preheat the oven to 350°F and grease a mini muffin tin or line with mini paper liners.
-
If you don't have mashed sweet potato ready, microwave a peeled small sweet potato for 4–6 minutes until soft, then mash until smooth and measure 1 cup.
-
In a large bowl, whisk together the mashed sweet potato, mashed bananas, applesauce, milk, egg, maple syrup (if using), oil, and vanilla until smooth.
-
In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
-
Fold the dry ingredients into the wet mixture just until combined; avoid overmixing. If using raisins, fold them in now.
-
Spoon the batter into the mini muffin cups, filling each about 3/4 full (I use a small cookie scoop for even portions).
-
Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
-
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
Tips & Notes
- For babies under 12 months, omit maple syrup and use extra mashed banana for sweetness.
- Make ahead: these freeze beautifully—cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- To speed sweet potato prep, microwave a pierced sweet potato on high until very soft, then scoop and mash.
- Watch for choking hazards: finely chop raisins or omit for younger toddlers; you can also stir in tiny soft fruit pieces.
- Swap up flours: use all-purpose flour if you prefer a lighter crumb, or a 50/50 mix for balance.
- Test doneness by inserting a toothpick in the center—if it comes out clean or with a few moist crumbs, they're done.
