These sweet potato banana muffins have quickly become a favorite in our home – both my toddler and baby loved them. They’re soft, moist, and naturally sweetened with banana, so there’s no added sugar at all. They’re perfect for baby-led weaning, toddler snacks, or even a quick breakfast on busy mornings!
These muffins are made with simple, wholesome ingredients and no refined sugar. They’re sweetened entirely by mashed banana, which keeps them soft and moist without being overly sweet. The texture is just right for little hands – easy to hold, soft to chew, and not crumbly.
I love baking recipes like this because they’re simple, wholesome, and freezer-friendly – which means less stress during busy mornings or snack times. Plus, they’re made in one bowl with ingredients you probably already have on hand!
The Benefits of Sweet Potato
Sweet potatoes are packed with nutrients that make them perfect for babies and toddlers. They’re rich in vitamin A, fiber, and potassium, which support healthy vision, digestion, and growth. They also have a natural sweetness and creamy texture that blend beautifully into baked goods, making them a great base for baby-friendly muffins without needing added sugar.
Plus, the bright orange color makes these muffins look fun and inviting for little ones!
Storage Tips
- Store muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
- Freeze for up to 3 months. Warm up in the microwave with a wet paper towel wrapped around the muffin.
Serving Ideas
These muffins are perfect on their own, but they also pair beautifully with other simple, nutritious foods for babies and toddlers.
- For babies (6–9 months): Serve whole or in halves alongside mashed avocado, plain yogurt, or a little fruit puree.
- For toddlers: Offer with a small bowl of yogurt, nut butter, or fresh fruit slices (like banana, pear, or strawberries).
If you want a little variety, try adding soft diced apple, grated carrot, or blueberries into the batter next time. Just keep portions small so the muffins stay soft and easy to chew!
These muffins check all the boxes for a healthy, family-friendly recipe:
- No refined sugar — just natural sweetness from ripe banana and sweet potato.
- Soft and moist — easy for little hands to hold and for babies to gum safely.
- Wholesome ingredients — made with yogurt, olive oil, and real produce.
- Quick and simple — minimal prep and easy cleanup.
They’re also freezer-friendly, so you can bake a batch, freeze half, and have snacks ready to go whenever you need them!
Sweet Potato Banana Muffins (Baby & Toddler Friendly)
Ingredients
- 1 cup mashed cooked sweet potato about 1 medium
- 1 medium ripe banana mashed
- 2 eggs
- ¼ cup olive oil or avocado oil
- ¼ cup whole milk yogurt
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Optional: a pinch of nutmeg or ginger
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin pan.
- Mash the sweet potato and banana together in a large bowl until smooth.
- Whisk in eggs, oil, and yogurt until well combined.
- In another bowl, stir together flour, baking powder, baking soda, and cinnamon.
- Add dry ingredients to wet and stir gently until just combined. Don’t overmix.
- Fill each muffin cup only halfway — this keeps them soft and prevents overflow while baking.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool completely before serving or storing.
