January 24, 2013

Banana, Sweet Potato, & Flax Muffins (with Chocolate Chips)

Banana, Sweet Potato, & Flax Muffins 

I have talked about my picky eaters before, and still nothing has changed. Ha.  The ONLY way I can get my youngest to even touch veggies, is if I sneak them in to muffins.  Seriously, the kid won't even drink a smoothie.  Annoying, I know.  So, here is yet another great recipe that is fast, delicious, and a pleaser with your picky eaters! Bonus; I know with these muffins, he will at least eat 3 all before lunch, which means he is getting in his daily Veggie, Flax, and Fruit before noon....Yes please! 

1 3/4 cup flour (1 cup flour, 3/4 cup whole wheat flour)

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup oil

1/2 cup plain Greek yogurt 

1 tsp Vanilla extract
1 cup mashed ripe bananas 
1/4 cup ground Flax
2.5 oz carrot puree
2.5 oz Sweet potato puree
3/4 cup semisweet mini chocolate chips (make sure they are mini chips)


Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, flax, and salt.  In a mixer, combine the egg, oil, yogurt, and vanilla. Blend on low and then gradually add the dry ingredients and mix well.  Fold in the bananas, sweet potato, and carrot puree. Then slowly add the chocolate chips and blend until incorporated on low.  Fill greased or lined muffin pans about two-thirds full.  Bake for 15-20minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan onto wire racks to cool.

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