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These muffins are naturally sweetened with banana and sweet potato and they have a great consistency/texture that is perfect for baby led weaning. They came together quickly and are great to add to your freezer stash to keep on hand for a quick breakfast or snack. Recipe adapted from @my_kids_lick_the_bowl Source: Instagram/itsthecardamom
Ingredients
- Sweet potato1 piece, peeled and cooked
- Banana2 piece, ripe
- Flax seeds2 flax eggs
- Coconut oil1/4 cup
- Spices, cinnamon1 tsp
- Baking powder1.5 tsp
- Almond flour1 cup
Common allergens (USDA)
Recommended after 12 months old
Steps
- 1. Preheat the oven to 360 degrees and grease a 12-cup muffin pan
- 2. In a large bowl mash the sweet potato and banana
- 3. Add the eggs and coconut oil, making sure to mix well
- 4. Add the remaining dry ingredients (almond flour, cinnamon, and baking powder) and mix thoroughly, making sure not to over mix
- 5. Portion the mix into the muffin tray
- 6. Bake for 20-25 mins, remove, let cool, serve & enjoy!
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Sweet Potato Banana Muffins
cardamom
⚕️ Certified
Complexity
Easy medium
Total Time
40 min
Serving Number
12
Age Suggestion: Baby-led Weaning (age-agnostic if not choking hazards)
breads,
desserts,
snack,
eat more vegetables and fruits,
whole grains,
fat free or low,
oven,
vegetarian,
vegan,
allergen intro (egg),
allergen intro (treenuts),
allergen intro (wheat),
soft and chewable,
whole foods,
finger foods (blw),
toddler foods,
family foods
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🦠 immune system
🫀 cardiovascular health
🤲 skin health
🧠 brain development
👀 eyesight
🦴 bone health
💭 cognitive and neurodevelopmental
💊 supporting nutrition absorption
✨ anti-inflammatory, anti-oxidant
🚽 digestion
🩸 blood health
