Sweet Potato Hidden Veggie Cacao Banana Muffins Recipe
These sweet potato hidden veggie muffins are soft, chocolatey, naturally sweet, and perfect for toddlers, kids, or anyone who loves a wholesome homemade snack. Made with mashed sweet potato, ripe banana, finely grated carrot, yogurt, and cacao powder, these muffins have a tender texture with a subtle brownie-like flavor.
Servings 12 muffins
Ingredients
- 1 cup mashed cooked sweet potato
- 1 ripe banana mashed
- 1 egg
- 1/4 cup plain yogurt Greek or regular
- 1 tablespoon oil or melted butter optional
- 2 tablespoons maple syrup or honey optional
- 1 cup all-purpose flour
- 2 tablespoons cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon optional
- 1/4 teaspoon salt
- 1/2 cup finely grated carrot
Instructions
- Preheat the oven to 350°F. Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, mash the cooked sweet potato and banana until mostly smooth.
- Add the egg, yogurt, oil or melted butter, and maple syrup or honey if using. Mix until well combined.
- Stir in the finely grated carrot.
- Add the flour, cacao powder, baking powder, cinnamon, and salt.
- Gently mix until just combined. Do not overmix. The batter should be thick and scoopable, not runny.
- Divide the batter into the muffin tin, filling each muffin cup about 3/4 full.
- Bake at 350°F for 18 to 22 minutes for regular muffins, or 13 to 16 minutes for mini muffins.
- Let the muffins cool in the pan for about 10 minutes before transferring them to a cooling rack.