Apple Sweet Potato Muffins

Last week we made a batch of apple sweet potato muffins with the leftover homemade applesauce. We love making muffins around here because they’re easy for the kids to help with and I can sneak lots of healthy things in to them! Gray likes sweet potatoes, but Aurora won’t even try them purely because they are orange (but she’ll eat a carrot, go figure)! So, I decided to play the sneaky chef and work some in to her diet in a more roundabout way.

Babes in Deutschland, Apple Sweet Potato MuffinsMy sous chef loves to crack the eggs, she’s getting pretty good about not getting any shells in the bowl!

Babes in Deutschland, Apple Sweet Potato MuffinsGray is my manual mixer, sometimes it’s just too much work to hook the Kitchenaid to the transformer.

Babes in Deutschland, Apple Sweet Potato MuffinsI’ve read a lot of articles that suggest letting kids help prepare their foods will encourage them to eat it, so Aurora peeled the sweet potato and then we mashed it up together after it was cooked and worked it in to the rest of the muffin batter.

Babes in Deutschland, Apple Sweet Potato MuffinsHere they are, hot, fresh and full of fruits and veggies! The recipe makes 1 1/2 dozen muffins, which is too many for us to eat at a time, but they freeze really well! The original recipe is from, but I modified it a little bit. 🙂

Apple Sweet Potato Muffins

  • 1 cup oats
  • 1 cup flour
  • 1/2 cup honey
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup homemade applesauce
  • 1 cup mashed sweet potato
  • 2 eggs
  • 3 T oil
  • 2/3 cup greek yogurt

Preheat oven to 350 degrees, combine dry ingredients first and then add the wet ones. Don’t overstir! Line muffin tin and fill two thirds full, bake for 20-25 minutes or until golden brown. Serve hot, cold or freeze!


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