These BLW Iron Sweet Potato Muffins are perfect for Toddlers & Infants! These muffins are packed with iron and protein, have no added sugar, and are nut-free, making them perfect for growing kids.
It’s out with fresh berries and in with some fall favourites including sweet potatoes and apples in this house. Baby E usually has me making a double batch of our go-to BLW Cherry Peanut Butter muffins every week, but as the seasons changed, I thought I too would switch things up. These BLW Iron Sweet Potato Apple Baby Muffin are perfect for toddlers & infants who are just learning to eat because they’re SUPER moist, packed with iron and naturally sweet with no added sugar!
Table of contents
Why This Recipe Works
Trust me when I say your little ones will love these sweet potato muffins! They’re so many reasons to make these!
- They’re easy to make.
- Packed with healthy goodness.
- The perfect size for little toddler hands.
- Rich in iron.
- Packed with vitamin A.
- Uses up leftover ingredients like sweet potatoes hanging in the pantry.
Iron fortified ancient grains baby cereal — You’re not going to want to skip this ingredient as it’s full of iron and B vitamins. It’s easy to digest and perfect for toddlers!
Mashed sweet potatoes — Sweet potatoes are packed with fibre, minerals, and vitamins. Another healthy ingredient for our sweet potato muffins.
How to Make This Recipe
Step 1: Preheat oven to 350 F. Combine the sweet potato, banana, eggs, vanilla, and melted butter in one bowl.
Step 2: To another bowl, combine the flour, baby cereal, apple, baking powder, cinnamon, salt, flax, and hemp hearts.
Step 3: Add the wet to the dry and mix well.
Step 4: Then transfer to a few mini muffin tins, filling them almost to the top. Sprinkle with additional hemp hearts then bake for 10-13 minutes until firm on top. Allow cooling fully before serving.
If you don’t have sweet potatoes already cooked (it’s a meal prep staple in my house), you can throw them into the microwave for about 10 minutes until super tender when pricked with a fork.
If you’re going to be making these often, silicone muffin trays are amazing as it makes getting the muffins out so easily.
Simply add the batter into full-sized muffin trays. Just adjust the baking time to about 20-23 minutes or until a toothpick comes out clean.
Sure! Just use melted plant-based butter instead of butter and you’re good to go!
Yep! Go with gluten-free flour instead of whole wheat flour and make sure the infant cereal you’re using is gluten-free (try rice!).
I use infant baby cereal which is fortified with iron, so it’s a great way to sneak some extra iron in there if your kid isn’t a huge fan of meat or other animal proteins!
Definitely. If you’ve been following my baby led weaning meal plan, and have introduced some of the common allergens like dairy, eggs and wheat, you can absolutely offer these muffins. They’re very soft, and easy to self-feed so they’re the perfect healthy snack for little hands and new eaters.
Yes! Unlike my other baby muffin recipe which has nut butter (which I love for allergy prevention and healthy fats), this one is totally nut-free so you can absolutely send it with your kids to school or daycare!
More Recipes You Might Like
Want more BLW recipes like my sweet potato muffins? Try these ones:
- Lentil Meatloaf Muffins
- Spinach Chicken Muffins
- Broccoli and Cheese Egg Muffins
- Peanut Butter Banana Mini Muffins
Now tell me, what are some of your kiddo’s go-to snacks that are baby led weaning friendly and great for toddlers?
Sweet Potato Muffins with Apple (High Iron BLW recipe)
- 1 1/2 cups mashed sweet potato
- 1 cup mashed ripe banana
- 3 eggs
- 1 tbsp vanilla
- 1/2 cup melted butter
- 1 cup whole wheat flour
- 1 cup iron fortified ancient grains baby cereal
- 1 3/4 cups minced peeled apple
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- One generous pinch salt
- 3 tbsp ground flax
- 3 tbsp hemp hearts plus more for topping
- Preheat oven to 350 F.
- Combine the sweet potato, banana, eggs, vanilla and melted butter in one bowl.
- To another bowl, combine the flour, baby cereal, apple, baking powder, cinnamon, salt, flax and hemp hearts. Add the wet to the dry then transfer to a few mini muffin tins, filling them almost to the top. Sprinkle with additional hemp hearts then bake for 10-13 minutes until firm on top. Allow to cool fully before serving.
- If you don’t have sweet potatoes already cooked (it’s a meal prep staple in my house), you can throw them into the microwave for about 10 minutes until super tender when pricked with a fork.
- If you’re going to be making these often, silicone muffin trays are amazing as it makes getting the muffins out so easily.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.