Monday, 12 August 2013

Sweet potato, banana and cinnamon muffin

Sweet Potato, Banana and Cinnamon muffins


I thought I would begin my mission to get some healthier cooking with kids recipes out there by starting with a muffin. These are gluten free and could be dairy free if you replace the butter with more coconut oil. They also contain vegetables and fruit, and are moist, sweet and delicious too.

BB is only 2 at the time of writing, but he helped out with the mashing, mixing, putting the cake cases into the tray and had a go at putting the mixture into the cases too (that got a bit messy, and I took over when he had a case stuck to his hand and said "Mummy help!"

I should also mention that I originally got the inspiration for this recipe here, but have adapted it quite a bit, as you will see.


Ingredients

1 large sweet potato, peeled, cooked and mashed
1 ripe banana, mashed
1/2 cup butter (substitute with coconut oil for a dairy free version)
1 tbsp coconut oil
1/2 cup ground almond
1/2 cup ground flax seed,
1/4 cup coconut flour
1 generous teaspoon baking powder
cinnamon and ginger to taste
2 tbsp honey
3 eggs
a few drops vanilla essence

Method

  • The sweet potato can be baked, boiled or steamed (you will need to do this for your kids whichever method you use). I steam mine.
  • Mash the cooked sweet potato and banana, then add the butter and coconut oil to the hot mixture, this will melt the fat and help it mix in
  • Add all the dry ingredients and mix well by hand or with an electric hand blender
  • Add the honey, eggs and vanilla essence and mix some more until you have a smooth blended mixture (note I add the eggs last so that the sweet potato has cooled down a bit - don't want to cook the eggs just yet!).
  • Place in paper cases in a muffin tray and bake at 200ÂșC for about 25 mins, or until a wooden cocktail stick emerges clean.
  • Cool on a wire tray and resist them for as long as you can (we were blowing on ours!).