Sweet Potato Banana Muffins
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
- Suitable from
- Finger foods (BLW)
- Total time
- 40min
- Makes
- 12servings
- Iron
- 0.1mg
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Tree_nutsIntroduce one at a time.
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
Steps
Preheat the oven to 360 degrees and grease a 12-cup muffin pan
In a large bowl mash the sweet potato and banana
Add the eggs and coconut oil, making sure to mix well
Add the remaining dry ingredients (almond flour, cinnamon, and baking powder) and mix thoroughly, making sure not to over mix
Portion the mix into the muffin tray
Bake for 20-25 mins, remove, let cool, serve & enjoy!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 10kcal
- Protein
- 0.3g
- Fat
- 1.1g
- Carbs
- 0.9g
- Carbs25%
- Protein9%
- Fat66%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
Show full nutrition labelHide full nutrition label
Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
10
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.