Minis You’ll Love
These adorable mini muffins are incredibly simple. With only 4 main ingredients and some spices, you can whip them up in no time. I have used both peanut butter and almond butter with various mix-ins and each combination is delicious. They freeze great and are the perfect on-the-snack for anyone in the family. My toddler started eating these around 10 months and they continue to be one of his favorites. If you are more of a savory person, or can’t get behind a muffin made from sweet potato, check out Revolution Health’s Pancake and Sausage Mini Muffins here!
The following sweet potato mini muffin recipe is adapted from TheLeanGreenBean.com
Ingredients
· 1 medium sweet potato
· 1 medium mashed banana (very ripe)
· 1/3 c nut butter
· 2 eggs
· ½ tsp cinnamon
· ¼ tsp nutmeg
· Optional mix-ins: chocolate chips, blueberries, coconut, cranberries (about ½ cup)
Instructions
Microwave sweet potato to fully cook. Allow to cool. Mash the sweet potato and banana together in a small bowl. Add the peanut butter, eggs, and cinnamon & mix well. Stir in any additional mix-ins and spoon into greased mini muffin tins. Bake at 375 degrees for 15-18 minutes.
