By: Susan Joy
A perfect snack for toddlers, they have no added sweeteners and get their flavour from fruit and vegetables.
A quick and easy recipe, just pop all the ingredients into a blender and whiz, just what busy mums need. They have a moist, fudgy texture and by adding dark chocolate chips or blueberries, the older kids will love them in their school lunchboxes.
Serves: 14 – 16 mini | Prep Time: 00:05 | Cooking Time: 00:20
1 med (350g) sweet potato, cooked and cooled (I steam my potato)
1 lge ripe banana(s)
3 Tbsp sunflower butter, or almond butter
3 Tbsp coconut flour
2 lge egg(s)
1 1/4 tsp cinnamon, or to taste
1 tsp baking powder (gluten free)
1 tsp vanilla extract (organic)
A pinch of sea salt
Preheat oven to 180C (fan-forced). Grease a mini muffin tin well, with coconut oil or use a good quality silicon mini muffin tray (I find they pop out easier from a silicon tray).
Add all the ingredients into a high-speed blender and blend on high for 8 seconds. Scrape down the sides of the jug and blend for a further 8–10 seconds or until you have a smooth batter with no lumps.
Spoon the batter into the mini muffin tray (if using silicon, place on a baking tray) and smooth over the tops. If you would like to add dark chocolate chips or blueberries, I find it’s easier to push them into the batter by hand once I’ve filled the muffin cups.
Bake for 20–25 minutes depending on the size of the mini muffin cups or until the tops are lightly browning and firm to touch (I make 14 and they take 25 minutes). Allow to completely cool before removing from the muffin tray.
Store in a sealed container in the fridge and suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and paleo-inspired recipes for good health and wellbeing.