Sweet Potato Banana Blueberry Mini Muffins

Sweet Potato Banana Blueberry Mini Muffins

Little muffins, big smiles! These Sweet Potato Banana Blueberry Mini Muffins are made with Cerebelly’s Sweet Potato Banana Blueberry Smoothie, creamy Greek yogurt, and a handful of simple ingredients. Soft, fluffy, and easy for little hands to hold, they're a delicious make-ahead breakfast, lunchbox addition, or afternoon snack!

Sweet Potato Banana Blueberry Mini Muffins Recipe

Fran Allen
Servings

12

Prep Time

10 minutes

Cook Time

12 minutes

Category

Breakfast

Cerebelly’s Sweet Potato Banana Blueberry Smoothie brings fruity flavor and moisture to the batter, helping create soft, tender mini muffins with a hint of natural sweetness.
Sweet Potato, Banana, Blueberry Mini Muffins

Ingredients

  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup Cerebelly Sweet Potato Banana Blueberry Smoothie Pouch
  • ¼ cup whole milk plain Greek yogurt
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup blueberries, (optional)

Directions

  1. Preheat the oven to 350 and grease or line a mini muffin tin with oil.
  2. Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
  3. In a separate bowl combine the Cerebelly smoothie pouch, greek yogurt, maple syrup, olive oil, egg and vanilla extract. Whisk to combine thoroughly then slowly fold in the dry ingredients, making sure not to over mix.
  4. Fold in the blueberries and portion into your prepared muffin tin, using about 1 Tbsp per muffin.
  5. Bake for 10-12 minutes or until golden on the sides. Allow to cool for 5 minutes, then carefully transfer to a cooling rack to cool completely.
  6. Serve right away and store any remaining muffins in the fridge for 5 days or freeze for up to 3 months.

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