SWEET POTATO & BANANA MUFFINS

20 mins
Serves 6
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Directions

  1. 1Preheat the oven to 180°C / 350°F and line a muffin tray with 6 cases.
  2. 2Preheat the oven to 180°C / 350°F and line a muffin tray with 6 cases.
  3. 3Preheat the oven to 180°C / 350°F and line a muffin tray with 6 cases.
  4. 4Mash the banana and sweet potatoes in a bowl until smooth.
  5. 5Mash the banana and sweet potatoes in a bowl until smooth.
  6. 6Mash the banana and sweet potatoes in a bowl until smooth.
  7. 7Add the egg and mix well.
  8. 8Add the egg and mix well.
  9. 9Add the egg and mix well.
  10. 10Stir in the flour and baking powder until just combined.
  11. 11Stir in the flour and baking powder until just combined.
  12. 12Stir in the flour and baking powder until just combined.
  13. 13Fold in the chocolate chips (if using).
  14. 14Fold in the chocolate chips (if using).
  15. 15Fold in the chocolate chips (if using).
  16. 16Divide the mixture evenly between the muffin cases.
  17. 17Divide the mixture evenly between the muffin cases.
  18. 18Divide the mixture evenly between the muffin cases.
  19. 19Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean.
  20. 20Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean.
  21. 21Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean.
  22. 22Allow to cool and buon appetito!
  23. 23Allow to cool and buon appetito!
  24. 24Allow to cool and buon appetito!

Ingredients

  • 150 g sweet potato (weight after steaming)
  • 150 g sweet potato (weight after steaming)
  • 150 g sweet potato (weight after steaming)
  • 1 small ripe banana
  • 1 small ripe banana
  • 1 small ripe banana
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 120 g white spelt flour (or plain/wholewheat flour)
  • 120 g white spelt flour (or plain/wholewheat flour)
  • 120 g white spelt flour (or plain/wholewheat flour)
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 handful chocolate chips (optional – avoid for babies under 2; I used 85% dark chocolate, chopped)
  • 1 handful chocolate chips (optional – avoid for babies under 2; I used 85% dark chocolate, chopped)
  • 1 handful chocolate chips (optional – avoid for babies under 2; I used 85% dark chocolate, chopped)

Equipment

muffin traymuffin casesbowltoothpick

Tips

  • The riper the banana, the sweeter the muffins.
  • Suitable from 6 months without chocolate, and with chocolate from 2 years.
  • Keep in an airtight container for up to 2 days, or freeze for up to 2 months.
  • To defrost, leave at room temperature for 1–2 hours or warm in the microwave for 20–30 seconds.