If you’re looking for a healthy breakfast your toddler will actually eat without a fight, you’re in the right place. These sweet potato cornbread muffins are fluffy, slightly sweet, and packed with toddler-friendly nutrition. Whether you’re serving them with eggs for breakfast, with fruit for snack, or packing them for preschool lunch, these muffins are a win for the whole family (even my husband was impressed).
Why You’ll Love These Sweet Potato Cornbread Muffins
- quick to make (one bowl!)
- naturally sweetened, no added sugar
- freezer-friendly
- kid- and toddler-approved (& grown-up approved)
- packed with fiber + vitamins from sweet potato
- protein boost from the Greek yogurt
These muffins are especially popular in the fall and winter months when sweet potatoes are in season and holiday flavors are in full swing. They're a great option for Thanksgiving brunch, school snack rotations, or as a cozy back-to-school bake.
This recipe was inspired by my yogurt cornbread muffins (because I personally LOVE cornbread), and they pair deliciously with my veggie-loaded chili as a cozy, kid-friendly dinner or lunchbox meal. Try dunking them like cornbread—you won't regret it!
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Ingredients
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- sweet potato (a new way to introduce them to your picky eater!)
- eggs
- plain greek yogurt (or blended cottage cheese)
- milk
- cornmeal (or almond flour)
- oat flour
- baking powder
- baking soda
- salt (can omit)
- optional sweetener like honey or maple syrup
- optional Tiny Sprouts Brain Booster (use code TIFF10 for 10% off)
See recipe card for quantities.
Instructions
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- Step 1: Preheat your oven to 350°F and lightly grease or line a muffin tin with liners (or skip if you’re using a silicone muffin pan). If you’re needing to steam/cook your sweet potato, either bake in the oven or steam in the microwave (wrap in a wet paper towel and cook for 6-10 minutes until soft).
- Step 2: Either in a blender or a large bowl, blend/whisk together the mashed sweet potato, eggs, Greek yogurt, milk, maple syrup (if using), until smooth. Add in the cornmeal, oat flour, baking powder, baking soda, salt, and stir until just combined (avoid over mixing).
- Step 3: Evenly divide the batter among the 24 mini muffin cups or 12 muffin cups.
- Step 4: Divide the batter evenly into the muffin cups, filling about ¾ full, then bake for 12-15 minutes for mini muffins (18–22 minutes for regular size) or until a toothpick comes out clean; let cool before serving.
Hint
For fluffy muffins, don’t over-mix the batter—stir until just combined! Over-mixing can make them dense instead of light and airy.
Substitutions
These are naturally gluten-free and can easily be made dairy-free! If wanting to make egg-free, then I would use an egg substitute versus doing a flax/chia egg like you would baking.
- sweet potato → sub pumpkin or butternut squash
- greek yogurt → use dairy-free plain yogurt if needed or swap blended cottage cheese
- milk → use almond, oat, or coconut milk for a dairy-free option
- egg → sub with flax or chia egg (1 tablespoon ground flax or chia + 3 tablespoon warm water, let sit to thicken)
- cornmeal → can sub with almond flour
- oat flour → sub whole wheat flour or all purpose
Variations
Feel free to add whatever mix-ins to these to change up the flavor!
- herb & garlic – mix in chopped fresh herbs like parsley or chives
- meaty muffins – stir in cooked bacon, sausage, or ham for extra protein and flavor
- veggie muffins – stir in whatever chopped veggies like spinach, bell peppers, onion
How To Serve
- serve warm, sliced with nut butter or cream cheese
- crumble over yogurt or mashed banana for younger toddlers
- pair with a hard-boiled egg and fruit for a full breakfast
- cut into strips for self-feeding
- pack in a lunchbox with shredded chicken or soup
Equipment
You will need either a mini muffin tin, muffin tin, square baking tin.
Storage
Store in airtight container on the counter for 2 days or in the fridge for up to 5 days
Freeze for up to 2 months—wrap individually or store in a large zip bag
Reheat in toaster oven or microwave for 15–30 seconds
Tiff's Tip
Using a mini muffin pan is perfect for little hands and great for dipping in yogurt, chili, or favorite sauce! If you have a baby starting solids, I’d grab an extra large sweet potato to steam & set aside some mash for them.
FAQ
Yes! Flax eggs work well in this recipe (1 tablespoon flaxseed + 3 tablespoon water per egg).
Absolutely. Just make sure it’s 100% pure sweet potato with no added sugar or spices. Canned works great if you’re short on time!
Yes, you can substitute whole wheat or all-purpose flour 1:1 for the oat flour. The texture just might be slightly different!
Yes, but omit the maple syrup or sweetener and use full-fat yogurt. They're soft and great for baby-led weaning.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Sweet Potato Cornbread Muffins
Equipment
Ingredients
- 1 cup mashed sweet potato about 1 medium roasted or steamed
- 2 eggs or egg replacement
- ½ cup plain Greek yogurt or sub with DF yogurt
- ¼ cup milk of choice dairy or non-dairy
- 2 tablespoon maple syrup or honey omit for no added sugar
- ½ cup fine cornmeal
- ½ cup oat flour or blended rolled oats or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
- 2 tablespoon Tiny Sprouts Brain Booster optional; use code TIFF10 for 10% off
Instructions
- Preheat oven to 350°F and grease or line a muffin tin.
- In a blender or bowl, whisk or blend together the sweet potato, eggs, yogurt, milk, and maple syrup (if using).
- Add cornmeal, oat flour, baking powder, baking soda, salt, and any optional mix-ins. Stir or blend until just combined (don't over mix/blend!).
- Divide the batter between muffin cups (fill about ¾ full).
- Bake for 12-14 minutes for mini muffins (18–22 minutes for regular muffins) or until a toothpick comes out clean.
- Let cool for a few minutes before removing and serving. Store in the fridge for up to 4 days or freeze for 2–3 months.
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