SWEET POTATO & BANANA MUFFINS
Directions
- 1Preheat the oven to 180°C / 350°F and line a muffin tray with 6 cases.
- 2Mash the banana and sweet potatoes in a bowl until smooth.
- 3Add the egg and mix well.
- 4Stir in the flour and baking powder until just combined.
- 5Fold in the chocolate chips (if using).
- 6Divide the mixture evenly between the muffin cases.
- 7Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean.
- 8Allow to cool and buon appetito!
Ingredients
- 150 g sweet potato (weight after steaming)
- 1 small ripe banana
- 1 large egg
- 120 g white spelt flour (or plain/wholewheat flour)
- 2 tsp baking powder
- 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.
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