Whole Wheat Sweet Potato Muffins

Do all babies love carbs? Theo certainly does. These exceptionally moist, delicious muffins are a recent favorite of his (and Ben’s and mine). In fact, Ben keeps requesting another batch when we run out of them. I'm sure Theo would request them too - if he could talk! ;) 

sweet_potato_muffins

If the muffins aren't fresh from the oven, we love them warmed up a little in the microwave for about 15-20 seconds. It makes them even softer and more delectable. They are great fresh or frozen; they freeze and reheat very well! They are wonderful as a part of any meal or as a snack. 

Although Theo can easily hold and bite into a whole muffin, we usually break it in half or thirds to make things a little simpler for him. He loves taking a big bite and then he often babbles with excitement while enjoying it. 

Recipe adapted from Peanut Butter Fingers

6+ months – including kids and adults!
Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 22-26 minutes


Ingredients

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup sweet potato purée
  • ½ cup maple syrup
  • 1 teaspoon vanilla flavor (no alcohol)
  • ½ cup melted coconut oil

Directions

  • Preheat the oven to 350F.
  • Grease a silicone muffin pan with cooking spray (like Trader Joe's coconut oil spray or olive oil spray) or line a muffin pan with liners.
  • In a large bowl, mix the whole wheat flour, baking soda and pumpkin pie spice.
  • In a small bowl, combine the sweet potato purée, eggs, maple syrup, vanilla flavor and melted coconut oil. Whisk together rapidly to combine well. (It should resemble an orange-colored soup once it's blended well.)
  • Pour the wet mixture into the dry mixture and stir to combine.
  • Divide the batter evenly into the muffin cups and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow them to cool slightly and enjoy them!


Notes

In my oven, the baking time for these muffins is 24 minutes. Everyone’s oven is different, so I would recommend checking the muffins at 22 minutes to see if they’re ready.

The muffins should last for 3-4 days in an airtight container. After that, freeze them! I wrap each individually in aluminum foil and then put them all in a freezer-safe Ziploc bag with the date written on it. They should last in the freezer for about a month, and can be reheated in the microwave (for about 30 seconds - 1 minute. depending on your microwave) when you want to eat one. :)  

A silicone muffin pan works best for this recipe. The muffins just slide right out. I highly recommend investing in a silicone pan. It is so easy to clean, and it's better for the environment. No more waste from disposable muffin liners!

My favorite whole wheat flours are: Whole Foods' 365 Organic Whole Wheat Flour and Bob’s Red Mill, either Organic Whole Wheat Flour or Organic Whole Wheat Pastry Flour. Pastry flour is great for baked goods like pancakes, muffins, cakes, cookies and cupcakes. 

Farmer's Market Foods makes my favorite kind of canned sweet potato purée. It is sold at Whole Foods (and probably at other similar stores). I love that it's organic and the can has a non-BPA liner!

You could also make your own sweet potato purée in a blender or food processor with previously roasted or steamed sweet potatoes. (This is a lot more work!)

Pumpkin Pie Spice is often a seasonal item. If you can't find it at a store, you can order it online. This kind by Frontier is nice because it doesn't have any salt.