Baby Recipe With Sweet Potato - Sweet Potato Muffins
Table of Contents
Some Sweet Potato Facts
Sweet potatoes are an exceptional choice when it comes to providing children with essential nutrition. Packed with an array of important vitamins and minerals, sweet potatoes offer numerous health benefits for growing bodies. These vibrant tubers are a great source of dietary fibre, which promotes healthy digestion and helps prevent constipation in children.
One of the standout qualities of sweet potatoes is their high vitamin A content. This nutrient plays a vital role in maintaining good eyesight and supporting a healthy immune system. Sweet potatoes are also rich in vitamin C, which aids in the growth and repair of tissues, as well as boosting the immune system's defences against common illnesses and infections.
Also, sweet potatoes contain a notable amount of potassium. This essential mineral supports proper muscle functioning and plays a role in maintaining healthy blood pressure. Including sweet potatoes in a child's diet can contribute to their overall cardiovascular health and help prevent the development of hypertension later in life.
Another key benefit of sweet potatoes is their antioxidant content. These antioxidants, including beta-carotene and anthocyanins, help protect the body's cells against damage from harmful free radicals. By providing ample amounts of antioxidants, sweet potatoes support children's overall health and may even aid in reducing the risk of chronic diseases later in life.
Sweet Potato Muffins
I always use sweet potatoes to make sweet potato fries or wedges, anyone else? I thought this time I would make sweet potato fritters, yes fritters you heard that right! Sometimes a recipe doesn’t always go to plan, and this most certainly didn’t go to plan.
I was set to make these fritters for my son’s lunch using simple ingredients, and then halfway through decided to make sweet potato muffins instead! They turned out better than expected and actually are the most deliciously moist muffins ever! Perfect for baby’s first muffin.
I love the fact they are savoury muffins too, such an easy snack and easy muffins to make, so they can be the main part of a lunch or a picky dinner! These are perfect for a picnic, or if you wanted to try something different t that isn’t a sandwich for lunch!
These delicious muffins are so versatile and so moreish (with no added sugar), perfect for little hands to hold. I am so pleased my mind changed and I somehow made these muffins so tasty!
The desiccated coconut for me finishes the muffins off nicely and is a great way to add sweet nuttiness that they need, but it is optional if you do not have it!
Incorporating sweet potatoes into children's meals can be done in various ways. They can be roasted, mashed, or even sliced into fries and baked for a healthier alternative to traditional French fries. Whether added to soups, stews, or used as a side dish, sweet potatoes are both versatile and delicious, making them a popular choice amongst children.
For the mini muffins, I set out to make one thing with sweet potato and ended up making something completely different, but equally delicious! Great for older kids, kids of all ages and the whole family too, not just for baby.
Ingredient information
Sweet potato - Packed full of fibre and antioxidants, this is the perfect base to a moist muffin!
Garlic powder - I love to use garlic powder in recipes as it is so much easier and quicker to throw in than chopping a clove!
Onion granules - The same reason with the garlic powder, this is great as it is easily mixed than if you were using chopped onions that may have to be blended for this recipe.
Curry powder - I have used a mild curry powder, and this is a staple in most peoples homes so you’re likely to have it in the cupboard.
Coconut oil - This adds a delicious flavour to the muffins and adds the moisture to the muffin.
Free range egg - I have used a free range egg as this is what In all my recipes, but use what you have.
Plain flour - I have used plain flour as this is a great base for a muffin. You could use whole wheat flour or oat flour.
Baking powder - A touch of raising agent so that the muffins rise!
Serving suggestion
These are great served on their own for baby-led weaning, or you could serve them as part of a lunch or even a picky dinner! You can serve the whole muffin or halved muffin to baby.
Great for summer months. You could serve alongside steamed greens or cucumber sticks and pepper sticks!
Other recipes you may like: Carrot cake muffins, Spinach muffins or Pizza bread muffins.
Storage instructions
The healthy sweet potato muffins can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the muffins, you will need to make sure that the muffins have cooled down before transferring to either a freezer bag or airtight container. Ensure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the muffins, leave in the fridge overnight and make sure that they are fully defrosted, before re heating.
To reheat, place the muffins in a oven proof dish and reheat 180C/350F for 5 minutes. They can be eaten at room temperature.
Once the muffins have been defrosted you will not be able to reheat or refreeze.
Equipment used to help with this recipe
Silicone cups - I love reusable kitchen stuff! These silicone muffin cases are dishwasher and freezer safe and can be used in the oven up to 230 degrees C! Ideal for individual baby portions.
Muffin tray - A non-stick muffin pan that will easily clean any spills from the muffin cases. You will need one of these to easily hold the muffin cases.
Airtight container - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Mixing bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Baby Recipe With Sweet Potato - Sweet Potato Muffins
Sweet Potato Muffins
Ingredients
Instructions
- Pre heat your oven to 180 or 350F.
- Prepare your muffin tin, line with silicone cases if not you can use paper muffin cases.
- Start by boiling your potato cubes in boiling water for 10 minutes until soft and cooked.
- Drain the potatoes and leave to cool slightly for a few minutes.
- Pop the potatoes into a medium bowl. Mash the potatoes using a fork.
- Add in the wet ingredients of coconut oil and the egg, and mix together.
- Next, add in the dry ingredients of flour, baking powder, onion powder, garlic powder and curry powder and mix well. (You could add all the ingredients to a food processor if you wish).
- Divide the muffin batter into the prepared muffin tin and pop in the oven for 20-25 minutes.
- Sprinkle with desiccated coconut if you like.
Notes
If curry isn’t your thing, you could substitute the curry powder for dried mixed herbs and leave out the desiccated coconut altogether!
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