These 4 ingredient sweet potato mini muffins are the perfect snack for kids and adults. Also great for baby led weaning!

We’ve been making these Sweet Potato Banana Bites since Chef Chase was 2 years old. They’re one of my favorite recipes I’ve ever created. You only need 4 ingredients and I bet you have all of them on hand right now!

These mini muffins are perfect for baby-led weaning because they’re moist, not crumbly and easy to chew. But they’re also gluten-free and dairy-free and make a great afternoon snack for adults!

How To Make Sweet Potato Mini Muffins Step by Step

The best thing about these muffins is you can’t really mess them up. There’s no flour or anything you really need to measure specifically. You can just grab whatever size bananas and sweet potato you have on hand and they should still work.

Here’s what you do:

Cook the sweet potato. The easiest and quickest way to do this is to poke holes in a sweet potato with a knife or fork and then microwave 5-6 minutes or until soft.
Scoop the inside of the sweet potato into a bowl, add a ripe banana and mash it all up.
Add a big scoop of peanut butter and stir it up.
Stir in 2 eggs.

That’s the basic recipe. To customize them you can add vanilla, cinnamon, chocolate chips, frozen wild blueberries etc. Then just spoon into mini muffin tins, bake and enjoy!

Sweet Potato Mini Muffins

Watch my 4-year-old make these sweet potato mini muffins. They’re one of his favorite snacks.

Here’s the general recipe but remember that exact quantities are not super important.

Sweet Potato Mini Muffins Recipe

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These 4 ingredient sweet potato mini muffins are the perfect snack for kids and adults. Also great for baby-led weaning!

Author: Lindsay
Yield: aprrox 18 mini muffins 1x

Ingredients

Scale

1/2 c cooked, mashed sweet potato (approx 1 medium)
1/2 cup mashed banana (approx 1 medium)
1/4 c nut butter
2 eggs
cinnamon, to taste
Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc

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Instructions

Smash the sweet potato and banana together in a small bowl.
Add the peanut butter, eggs and cinnamon & mix well.
Stir in any additional mix-ins and spoon into greased mini muffin tins.
Bake at 375 degrees for 15 minutes.

Sweet Potato Mini Muffins FAQs

Can I use pumpkin instead of sweet potato?

Yes. The texture might be slightly different but it will work. You could also add about 1/4 flour if you wanted to since pumpkin is slightly more moist than sweet potato.

Can I use flax eggs?

While flax eggs work great in a lot of baking recipes, they would not be my first choice for this recipe. Since there are only 4 ingredients, real eggs do play an important role. If you’re looking for egg-free muffin recipes, there are plenty out there!

Can I use a fruit besides a banana?

I’ve made these with applesauce before and they’ve worked fine, although my kids seem to prefer bananas the best. I’ve also made them with baby food prunes instead of bananas!

How can I make these nut-free?

Swap peanut butter for sunflower seed butter!

If you’re in the mood to bake more, try:

–Lindsay–