Sweet Potato Banana Muffins (Baby & Toddler Friendly)
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!
Servings 12 standard sized muffins
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.