Sweet Potato Banana Muffins

These gluten-free Sweet Potato Banana Muffins have just four main ingredients and make a great snack for both kids and adults! 

*Originally published 2/2013. Updated 2019 & 2021*

Hi Friends!

I first developed the recipe for these Sweet Potato Banana Muffins way back in 2013. I previously called them Sweet Potato Banana Bites. They’re one of the first homemade snacks I made for all three of my kids when they first started eating solids and they’ve been a favorite each time. Now my kids are 6, 4 and 2 and I still make them several times a month! Watch my younger two make some to see how easy it is. 

Sweet Potato Muffins for Babies

All you need are four simple ingredients that you probably already have on hand – sweet potato, banana, peanut butter (or your favorite nut butter) and eggs. Then you can add your favorite mix-ins if you’d like – cinnamon and vanilla, chocolate chips, frozen blueberries etc. The thing I love most is that you don’t really even need to measure. I never do.

I grab a medium-large sweet potato, stab it a few times with a knife and throw it in the microwave for 5 minutes. Once it’s cooked, I slice it open, scoop the insides out into a bowl, add a medium banana and a couple spoonfuls of peanut butter and mash it all up. Mix in two eggs, a few shakes of cinnamon and a handful of chocolate chips and you’re done!

If you leave out the chocolate chips, there’s no added sugar so these moist mini muffins are perfect for baby-led weaning. I served them to my kids starting around 6 months. They’re a great way to introduce peanut butter and/or eggs- two common allergens. 

Sweet Potato Recipes For Toddlers

I always make these as mini muffins which makes them perfect for toddlers. If you don’t have a mini muffin tin, use a regular one but don’t fill more than half full. There’s no baking soda like in most muffins. If you’re making for babyled weaning, I actually prefer a regular muffin tin filled just slightly because it makes them a little wider and flatter, easier for young hands to grab.

I find my silicone muffin tin works best. If you use a metal pan, be sure each mini-muffin hole is well greased! I store these in the fridge because they are pretty moist and my kids and I eat them cold at snack time. (If you need them to be nut-free you can try sunflower seed butter.)

Want more sweet potato recipes? Here are 20+ Baked Sweet Potato Recipes.

Sweet Potato Banana Muffins


They’re even easy enough for toddlers to make themselves and perfect for getting kids in the kitchen since the recipe is so forgiving. Here’s a video of my oldest making them as a toddler!


Sweet Potato Bites

A few notes:

  • They’re not super sweet. There’s no added sugar except from the chocolate chips so make sure you use really ripe bananas
  • They’re gluten-free and dairy-free (as long as you use dairy-free chocolate chips if needed!
  • You can eat them for dessert, for an afternoon snack or before a workout
  • The recipe is very forgiving so your measurements don’t have to be exact. I never measure. I just eyeball it.

Sweet Potato Banana Recipes

This is my favorite way to combine sweet potato and banana, but you could also sub banana for maple syrup in my Sweet Potato White Bean Bars or Healthy Sweet Potato Cookies.

Here’s how you make them:


Sweet Potato Banana Muffins

Print Recipe

4.9 from 13 reviews

These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults! 

  • Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1416 mini muffins 1x



  • 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


  1. Smash the sweet potato and banana together in a small bowl.
  2. Add the peanut butter, eggs and cinnamon & mix well.
  3. Stir in any additional mix-ins and spoon into greased mini muffin tins.
  4. Bake at 375 degrees for 18 minutes.

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Feel free to customize by using your favorite nut butter. I’ve made them with peanut butter, almond butter and sunflower seed butter- all delicious.

You can also mix-in things like chia seeds or fruit instead of chocolate chips- I love mixing in frozen blueberries or fresh cranberries!

And If you’re looking for something like this that’s a little bit sweeter, you should definitely try my Healthy Brownie Bites! With just two extra ingredients, I transformed my sweet potato bites into a healthy, bite-sized chocolate dessert!

Looking for more healthy snack ideas? Check out some of my favorites:

  • Sweet Potato Protein Cookies
  • Lemon Energy Balls
  • Carrot Oat Bars
  • Chocolate Lentil Bars

See all my snack recipes here.

These bites are a staple in my weekly food prep routine because they make a great healthy snack for my kids. If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! (I’ve also got a Freezer Food Prep ebook if you need help with that!)




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