…or should I say muffins for the minis or muffins for the love muffins? Oh the play on words and titles can sometimes be the more challenging part of recipe writing. Unlike the title for this post these muffins came together quite simply and quickly (just how we like it, ay)!
In this recipe I really wanted to create something that was new and exciting for breakfast, not only for Alex and myself but also for baby Nova (10.5 months). I absolutely love incorporating sweet potato into a lot of dishes nowadays,as it’s a perfect food for developing babies full of vitamins and minerals, I especially love that it is a good source of iron.
By keeping hydrated Chia seeds on hand in my fridge it makes the process of vegan baking even quicker by not having to wait for the gel to thicken. Alternatively you can use flax meal and if you are vegetarian or want to incorporate eggs into babies diet then you could use farm fresh eggs in place of the substitute.
I also love roasting the sweet potato the night before to make this recipe in jiffy for breakfast. Bonus points if you cook more sweet potato than needed for this recipe and can use it throughout the week for various other meals.
Alright friends without further adieu here is the highly requested recipe. Please let me know what you or your little one thinks of it by leaving a comment on the blog. It thrills me to read your feedback of the recipes.
Sweet Potato Cranberry Pistachio Muffins
*Preheat oven to 350 degrees*
*Makes 24 minis or 12 large*
1 cup gluten free all purporse flour
1/2 cup almond flour
1/4 cup flax meal
2 tsp baking pwdr
1/4 tsp salt
In a medium bowl whisk together dry ingredients until well incorporated.
2 chia eggs (or flax meal or two eggs)
1 cup cooked mashed sweet potato ( roasted for 40 mins or until soft)
1/2 cup maple sugar (or coconut crystals)
1/3 cup coconut oil (this replaces butter)
1/3 cup almond milk (your fave milk alternative will work too)
1 tsp vanilla extract
1 tsp cinnamon
Whisk the wet ingredients together in a separate bowl until well incorporated.
Add wet ingredients with dry ingredients and mix until well incorporated.
To the mix, add in:
1/2 cup dried cranberries
1/2 cup pistachio meats
Mix well. Using an ice cream scooper, fill 24 mini muffin liners.
Bake 24 mini muffins for 15 mins or 12 large at 20 mins