Sweet Potato Mango Mini Muffins
In the Kitchen
Sweet Potato Mango Mini Muffins
Recipe yields 12 to 15 mini muffins
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 pouches Cerebelly Sweet Potato Mango puree
- ¾ cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
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).
Steps
Preheat the oven to 350F
Place 12 to 15 paper liners in a mini muffin pan (6 to 8 if you’re making regular-sized muffins).
In a medium mixing bowl, whisk the flour, salt, and baking soda together. In a different medium mixing bowl, add the Cerebelly puree, sugar, egg, vanilla extract, and melted coconut oil and whisk together fully.
Pour the wet ingredients into the bowl of dry ingredients and gently mix just until everything is incorporated.
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.
