Sweet Potato Gingerbread Muffins (baby & toddler approved)
Soft, cozy Sweet Potato Gingerbread Muffins made with oat flour, sweet potato, almond butter, and warm spices. Naturally sweetened, easily made egg-free, and perfect for babies and toddlers. Mix in one bowl, bake in 15 minutes, and freeze beautifully for easy snacks!
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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