Sweet Potato Apple Raisin Oat Muffins (6 months+)

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These just smell like fall. The cinnamon and sweet potato combo is really lovely, and the raisins and apple give a little natural sweetness. If your baby is a little older, you can certainly add a tiny bit of sugar or even make a yummy crumb topping. You can also swap the raisins for chocolate chips, but I think they go together nicely with the sweet potato and apple! I’m not a raisin fan, personally, so I didn’t use too many. 

I measured everything as I went, but I imagine a little too much or too little of the sweet potato or apple would be just fine! I used a Granny Smith apple, which is a little tart. You can use whatever apple you have. I didn’t squeeze out any of the liquid because I wanted it in there. You can squeeze out the moisture and add a little maple syrup instead, for a different flavor (and a slightly sweeter outcome). I wouldn’t do that for the under-1 crowd. I think this exact recipe is just right for a beginner!

If you make these, please let me know! Comment below or tag me on Instagram @blwideas, or snap me a pic of them on Snapchat @blwideas. I’d love your feedback. 

Enjoy!

SWEET POTATO APPLE RAISIN OAT MUFFINS
6 months and up (see NOTES under the recipe if you’re a newbie)

Ingredients

  • 1 large or 2 small sweet potatoes, baked and mashed (about 2 cups)
  • 1/4 cup almond butter (or cashew, sunflower)
  • 1/4 cup melted coconut oil (or melted butter)
  • 3 eggs
  • 1 apple, peeled and grated (about 1/2 cup)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup instant or rolled oats
  • 1/2 cup raisins (or craisins!)
  • a little butter or extra oil for greasing your muffin tin, or muffin liners

Directions

  1. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, combine the sweet potato, almond butter, oil, and eggs with a hand mixer or whisk.
  3. Add the grated apple, baking powder, cinnamon, nutmeg, and oats, and mix everything until combined.
  4. Mix in the raisins.
  5. Prepare your muffin tin if you haven’t already. Scoop the mixture into 12 muffin cups. You can fill them up since these don’t rise too much. Note: If you want, you can make these mini muffins, but you’ll want to adjust the cooking time.
  6. Bake about 25 minutes. Check them at 20 minutes with a fork or toothpick. It won’t come out totally cleanly because of the apple and sweet potato, but it shouldn’t be gooey. 
  7. Let them cool in the pan for 10 minutes before moving them to a cooling rack or plate. 

NOTES

If your baby is just starting out, there are a few allergens to mention in this recipe.

  • EGGS – Eggs could be an issue for some kids. You can try a flax or chia seed egg. You can also try just egg yolks if yours can’t have egg whites. If you haven’t tried eggs yet, I’d try them before trying this recipe!
  • OATS (gluten) – Your little one may have a gluten sensitivity. If so, just be sure to pick up gluten free oats.
  • TREE NUTS – The almonds are a tree nut, and coconuts are technically a tree nut. If you’ve tried these independently, this recipe is fine to try. If yours can’t have tree nuts, you can use sunflower seed butter in place of almond butter. If coconuts are an issue, use melted butter. You can also use olive oil, but they won’t taste quite the same. 

If you want to make these ahead, they should be just fine. Just cook them and let them cool completely, then transfer them to a glass dish and either stick them in the fridge or freezer.