Veggie-Packed Mini Muffins with Hidden Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft mini muffins bursting with finely grated sweet potato, zucchini, and mild cheese, ideal for picky kids and lunchbox treats. This american-inspired kid friendly ready in about 35 minutes pairs all-purpose flour, baking powder, grated sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 24, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 24 American cuisine 70 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F and grease a mini muffin tin or line with paper liners.
  2. Step 2: In a large bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
  3. Step 3: Stir in 3/4 cup grated sweet potato, 3/4 cup grated zucchini, and 1/2 cup shredded mild cheddar cheese until evenly distributed.
  4. Step 4: In a separate bowl, whisk 2 large eggs, 1/2 cup milk, 1/4 cup olive oil, 2 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and fold gently until just combined — do not overmix.
  6. Step 6: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until golden on top and a toothpick inserted in the center comes out clean.
  8. Step 8: Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Equipment for this recipe

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Frequently asked questions

How long does Veggie-Packed Mini Muffins with Hidden Sweet Potato take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Veggie-Packed Mini Muffins with Hidden Sweet Potato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Veggie-Packed Mini Muffins with Hidden Sweet Potato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Veggie-Packed Mini Muffins with Hidden Sweet Potato for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Veggie-Packed Mini Muffins with Hidden Sweet Potato?

American kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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