The 3 most important things to remember when shopping and cooking for your family are organic or mostly organic whole foods, eating the color of the rainbow daily, and keeping it simple and convenient. We often think of muffins as a dessert or an easy treat to give the kids to keep them occupied for a few minutes, however these muffins taste amazing, so easy to make your kids can make them, are full of the good stuff and none of the nasty. These little guys are full of veggies, fruits, and high-quality protein and you and the kids will love them! Made from a base of sweet potato and bananas and a little almond butter making them nutrient dense, full of flavor, easily digestible and oh so delicious.
If your kids enjoy helping you in the kitchen, this Is a great recipe to get them involved; they can mash the sweet potato and bananas, mix the ingredients and top with blueberries. By getting the little ones involved it will make them love eating their creation even more!
If you’re interested, I recommend implementing a food color chart to your child’s daily routine. Kids love charts. They show the kids what to aim for, what they’ve accomplished and how close they are to eating all the colors of the rainbow. It’s a great way for them to get interested in whole foods and eating them daily! With this recipe they are half way to achieving their daily goal.
Makes:24 mini muffins
½ C sweet potato, cooked and mashed
2 ripe bananas
¼ C almond butter (can substitute with sunflower seed butter or another nut butter)
2 organic pasture raised eggs
2 tsp. vanilla extract
1 Tbsp. Monk Fruit sugar (optional)
Preheat oven to 375 F
In a large bowl, combine sweet potato and ripe bananas; Mash together until well combined, it’s ok if the mixture is a little lumpy
After well mashed, add almond butter eggs, vanilla extract, monk fruit, cinnamon, and salt. Mix until well combined.
Use Ghee or coconut oil to grease muffin pan (I used a silicone mini muffin pan)
Fill muffin pan with batter and top with blueberries
Place in oven and bake for 20-30 min
*Optional add-ins:• Crushed macadamia nuts• Dried fruit• Chocolate chips (I always use Lilly’s Chocolate chips)