Sweet Potato Mango Mini Muffins

Sweet Potato Mango Mini Muffins

It’s thrilling to see the wonder and the wheels turning as your little one learns and practices new skills. Like when you watch them really concentrate to pick up a piece of muffin with their tiny fingers. But sometimes muffins get a bad rap. They’re seen as “empty calories” and not of great nutritional value.

That’s where these sweet potato mango mini muffins come in. The bright, sweet flavor of mango appeals to little taste buds. Mangos provide vitamin B6 and folate, which supply energy and support a growing brain. Buttery, mellow sweet potato balances the sweetness while delivering nutrients like fiber (to satisfy hunger) and copper (a powerful antioxidant).

Sweet Potato Mango Mini Muffins Recipe

Lo Martin
Servings

12 to 15

Prep Time

10 minutes

Cook Time

15 minutes

Category

Dessert

Cerebelly’s Sweet Potato Mango Purée blends into the muffin batter, adding moisture and a touch of fruity sweetness to help create a soft, tender texture.
Sweet Potato Mango Mini Muffins

Ingredients

  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 Cerebelly Sweet Potato Mango purée pouches
  • ¾ cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil, melted

Directions

  1. Preheat the oven to 350F.
  2. Place 12 to 15 paper liners in a mini muffin pan (6 to 8 if you’re making regular-sized muffins).
  3. In a medium mixing bowl, whisk the flour, salt, and baking soda together. In a different medium mixing bowl, add the Cerebelly pouches, sugar, egg, vanilla extract, and melted coconut oil and whisk together fully.
  4. Pour the wet ingredients into the bowl of dry ingredients and gently mix just until everything is incorporated.
  5. Distribute the batter evenly into the muffin papers, filling approximately three-quarters full. Bake for 15 minutes, or until the muffins spring back when pressed with a finger or a toothpick comes out clean.

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