The only thing I love more than muffins is mini muffins! They are such a quick, easy, and (in this case) nutritious any-time treat for my one year old daughter who doesn’t have time for sit-down meals. She’s a toddler on-the-go with a million and one things to destroy any given day and these bite-sized, sweet potato, ricotta and honey mini muffins give her the perfect recharge she needs to get the job done. Whether she’s “cleaning” out the tupperware drawer or “reorganizing” the bookshelf, these minis allow her to multi-task like a pro.
Sweet potatoes and cheese are two staples we always have on hand at our house because my little one requests them daily so putting the two together seemed like a win, win. The combination of sweet potato and ricotta cheese makes these muffins extra light and airy while the honey, brown sugar and spices add just the right amount of sweetness for a petite little critic with a picky palate.
One happy toddler makes one happy mama.
Sweet Potato-Ricotta-Honey Mini Muffins
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup brown sugar
- 1/2 cup whole milk ricotta cheese
- 1 cup sweet potato puree, cooked *
- 1/4 cup unsweetened applesauce
- 2 tbsp honey
- 1/4 cup milk
Preheat oven to 350 degrees. Grease mini muffin tins to prevent sticking. In a large bowl whisk flour, baking powder, baking soda, salt and pumpkin pie spice. Add sugar, whisk and set aside.
In a medium bowl mix ricotta, sweet potato puree, applesauce, honey and milk.
Add wet ingredients to dry ingredients. Stir just until combined.
Fill muffin tins 3/4 full and bake 15-16 minutes or until toothpick comes out clean.
-makes about 36 mini muffins
*To make sweet potato puree, wrap sweet potatoes in foil and bake in a 400 degree oven for one hour, allow to cool, peel and then mash until smooth.
-if your babe is under the age of one and you wish to try these, simply omit the honey from the recipe.