Soft, fluffy whole wheat mini muffins made with fresh sweet potato and apple bake up into a wholesome, flavorful breakfast treat. These tiny muffins are comforting, lightly spiced, and a hit with kids and adults alike.
As my little girl grows, so does her appetite, and I’ve begun sharing more grown-up flavors with her. Cinnamon, ginger and nutmeg are favorites in our kitchen — they add warmth and help make wholesome vegetables more appealing. Beyond purees and steamed veggies, she also loves bites of what the rest of the family eats, like these cinnamon-scented mini muffins.
These two-bite muffins are perfect for quick, healthy breakfasts. A big batch comes together easily and freezes beautifully, so you can enjoy them for weeks. With pantry staples, a grated apple and fresh sweet potato, you’ll have soft, golden muffins ready in no time.
Before you know it, you (and maybe your little one) will be enjoying a warm muffin and a peaceful morning.
These muffins are moist and tender with gentle spice notes that appeal to both children and adults. Simply combine dry ingredients with wet, fold in the grated sweet potato and apple, then spoon into mini muffin tins. You can also use a standard muffin tin if you prefer a larger portion. Bake until the tops are puffed and golden, and enjoy them warm straight from the oven.
They pair beautifully with your morning coffee or tea, especially on a crisp morning. Make a batch for an easy weekend breakfast or to stock the freezer for busy mornings.
Apple Cinnamon Sweet Potato Mini Muffins
Ingredients
- 2 cups all-purpose flour, or half all-purpose, half whole wheat
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup canola or vegetable oil
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated raw sweet potato or carrot
- 1 apple, coarsely grated
Instructions
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Preheat the oven to 350°F (175°C). Line 24 mini muffin cups or 12 regular muffin cups with paper liners.
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In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, oil, applesauce, and vanilla. Add the wet ingredients to the dry and stir until just combined. Fold in the grated sweet potato (or carrot) and grated apple.
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Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake mini muffins for 13–15 minutes or full-sized muffins for 20–25 minutes, until the tops are golden and spring back when lightly pressed.
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Remove from the oven and let cool slightly before serving. Enjoy!
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