Cozy, nutrient-packed, and lightly sweetened, these Sweet Potato Gingerbread Muffins are the easiest fall muffin to bake for babies and toddlers. They’re soft, gently spiced, and made with simple ingredients you probably already have on hand. These gingerbread muffins are the perfect way to use up extra sweet potato mash after Thanksgiving, and make for an easy + nutrient-packed breakfast or snack your family will love!
Why You & Your Family Will Love These Sweet Potato Gingerbread Muffins
- baby + toddler friendly: soft texture, no added sugar option, and easy to hold
- under 10 ingredients and made in one bowl
- naturally sweetened with mashed banana or maple syrup
- no eggs needed thanks to sweet potato + almond butter
- warm gingerbread flavor without molasses
- great for breakfast, lunchboxes, or freezer meal prep
If you’re looking for healthy muffins your toddler will actually eat or even another way for them to eat sweet potato, these are it! We also love these sweet potato cornbread muffins that we pair with white bean chicken chili or pumpkin sloppy joes!
Jump to:
- Why You & Your Family Will Love These Sweet Potato Gingerbread Muffins
- Ingredients You'll Need
- How To Make Your Sweet Potato Gingerbread Muffins
- Helpful Hint For The Best Sweet Potato Gingerbread Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Sweet Potato Gingerbread Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Sweet Potato Gingerbread Muffins (baby & toddler approved)
Ingredients You'll Need
Here's all you'll need to make these sweet potato gingerbread muffins for toddlers:
- sweet potato: adds moisture, natural sweetness, and helps the muffins hold together
- almond butter: adds healthy fats + protein and gives egg-free structure
- maple syrup or mashed banana: choose maple syrup or banana for a no-added-sugar option
- milk (any): helps thin the batter so the muffins rise
- egg or ground flaxseed: to help bind
- vanilla extract: adds cozy flavor
- oat flour: fiber-rich and naturally gluten-free (blend oats if you don’t have flour)
- baking powder: helps the muffins rise
- ground ginger: brings the gingerbread flavor
- cinnamon: adds warmth and balance
See recipe card for quantities.
How To Make Your Sweet Potato Gingerbread Muffins
- Step 1: Preheat oven to 350°F and grease a mini muffin pan. In a medium bowl, whisk together the mashed sweet potato, almond butter, maple syrup (or banana), milk, egg (if using), and vanilla until smooth.
- Step 2: Add the oat flour, baking powder, ginger, and cinnamon. Stir gently until the batter is fully combined. If it feels too thick, add 1-2 extra tablespoons of milk.
- Step 3: Scoop the batter into mini muffin wells, filling each about ¾ full. Bake for 12-14 minutes, or until the tops spring back and a toothpick comes out clean.
- Step 4: Let the muffins cool completely in the pan before removing. They firm up as they cool, making them perfect for babies and toddlers.
Helpful Hint For The Best Sweet Potato Gingerbread Muffins
If the batter looks thick, add 1-2 extra tablespoons of milk for a fluffier muffin (especially if you're choosing no added sugar option).
Substitutions
These sweet potato gingerbread muffins are already gluten-free (if using GF oats or oat flour) and can easily be made egg-free or dairy-free with a few subs.
- egg-free: no egg actually needed! the recipe can be naturally egg-free thanks to sweet potato + almond butter acting as binders, I simply added it for a little protein + choline addition (you can also do a flax egg for egg-free if you want extra binding)
- dairy-free: use any non-dairy milk like almond, oat, or coconut milk
- gluten-free: made with oat flour, so already gluten-free as long as you use certified GF oats (you can also use wheat flour of all-purpose if you don't have oats or oat flour on hand)
- nut-free option: use sunflower seed butter instead of almond butter for a school-safe version
Variations
Feel free to add mix-ins to these gingerbread muffins for toddlers to add fun + flavor!
- no added sugar version: swap the maple syrup for ½-1 mashed banana and keep spices gentle
- extra protein boost: stir in 2 tablespoons of hemp hearts or add 2 tablespoons Greek yogurt to the batter
- chocolate chip version: fold in ¼ cup mini chocolate chips for older toddlers who want a sweeter option
- full-size muffins: bake in a regular muffin tin for 18-20 minutes instead of mini muffins
Check out these sweet potato cornbread muffins for a savory vibe that pair so well with white bean chicken chili or pumpkin sloppy joes!
Equipment
All you'll need to make these gingerbread muffins for toddlers is a mixing bowl, hand mixer or whisk, measuring cups, and a mini muffin pan!
Storing Your Sweet Potato Gingerbread Muffins
Store muffins in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds until soft.
Tiff's Dietitian Tip
Gingerbread flavors are such a fun way to expose littles to warm spices early. Spices help expand your toddler’s flavor tolerance, which is huge for preventing picky eating down the road! Remember, food doesn't have to be bland!
FAQ
Yes! Use mashed banana instead of maple syrup and let them cool fully before serving.
Yep, any nut or seed butter works.
Yes, bake for 18-20 minutes instead of 12-14.
Nope! The sweet potato + almond butter combo gives these muffins the perfect texture without adding an egg, but if you want a little extra hold you can add a flax egg (1 tablespoon ground flax + 3 tablespoon water)
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these sweet potato gingerbread muffins:
Sweet Potato Gingerbread Muffins (baby & toddler approved)
Ingredients
- 1 cup mashed cooked sweet potato roasted or steamed
- ¼ cup almond butter or any nut/seed butter
- ¼ cup maple syrup or 1 mashed banana for no added sugar
- ¼ cup milk any; add 1-2 tablespoon extra if batter feels thick
- 1 egg can omit or sub with flax egg if egg-free
- 1 ½ teaspoon vanilla extract
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
Instructions
- Prep: Preheat oven to 350°F and grease a mini muffin pan. Whisk together the sweet potato, almond butter, maple syrup (or banana), milk, and vanilla until smooth.
- Mix: Add the oat flour, baking powder, ginger, and cinnamon. Stir gently until just combined.
- Bake: Scoop batter into mini muffin wells, filling each about ¾ full. Bake for 12-15 minutes, or until the tops spring back and a toothpick comes out clean.
- Cool: Let muffins cool completely before removing from the pan. They firm up as they cool.
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