Soft and fluffy whole wheat muffins with fresh sweet potato and apple bake up a delicious breakfast. These tiny, wholesome treats are full of warm flavors… and kids love them, too!

Apple Cinnamon Sweet Potato Mini Muffins

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • 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 (two 4-oz. cups) or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated raw sweet potato or carrot
  • 1 apple, coarsely grated
  1. Instructions
  2. Preheat oven to 350 degrees F. Line 24 mini muffin cups, or 12 regular muffin cups, with paper liners.
  3. In a large bowl, stir together flour, sugars, cinnamon, baking powder, baking soda and salt. In a smaller bowl, whisk eggs, oil, applesauce and vanilla. Add to flour mixture and stir until well combined. Fold in grated sweet potato and apple.
  4. Spoon into lined muffin cups, filling 3/4 full. Bake for 13-15 minutes (for mini muffins) or 20-25 minutes (full-sized muffins), until golden and springy to the touch.

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