If you’re mum to a gluten-sensitive little one, finding simple, tasty recipes whose ingredients don’t read as long as your monthly shopping list can be a tall order.
But with just four main ingredients, these gluten-free, grain-free and dairy-free muffins are the perfect combo for busy bakers and baby tummies: easy, inexpensive and YUMMY.
The sweet potato banana bites are incredibly versatile, and work deliciously with a number of add-ins; from dark chocolate and fruit to nuts and seeds.
The recipe is also very forgiving – so your measurements don’t have to be exact.
(What more could mummy and babs want?)
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Makes 14 mini muffins
INGREDIENTS
½ cup cooked, mashed sweet potato (approx 1 medium)
½ cup mashed banana (approx 1 medium)
¼ cup nut butter of your choice
2 eggs
cinnamon, to taste
dash of maple syrup, for sweetness
Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc.
Tip: For extra rise, add a sprinkle of GF baking powder and baking soda to the mix.
INSTRUCTIONS
1. Smash the sweet potato and banana together in a small bowl.
2. Add the peanut butter, eggs, maple syrup, baking powder, baking soda and cinnamon & mix well.
3. Stir in any additional mix-ins and spoon into greased mini muffin tins/ muffin cups.
4. Bake at 180 C degrees for 18 minutes.
5. Munch-time.
Image and recipe (adapted) via theleangreenbean.com
