Healthy Muffins for Kids (paleo, vegan, gluten-free)

Preheat the oven to 350 °F (175°C) and line a mini muffin tin with 24 muffin liners. Silicone or waxed work best. See post for more details.
If using cooked sweet potato, skip Step #3. In a large bowl, mash the bananas and sweet potato together until pureed. I like to use the bottom of a glass to mash it. Then stir in the coconut oil. Go to Step #4.
170 grams (3/4 cup or 1 1/2 medium bananas) very ripe banana, 1 1/2 cups (210 grams) sweet potato, 1/2 cup (113 grams) coconut oil
If using raw sweet potato: In a small food processor or a small jar of a high-speed blender (like the one used for making nut butter), process coconut oil, banana and sweet potato (added in that order) at high speed until totally pureed and smooth.
Pour into a large bowl and stir in the vinegar and vanilla.
1 1/2 teaspoons apple cider vinegar, 1/2 teaspoon vanilla
In a medium bowl, stir together the remaining ingredients. Add this to the wet mix and stir just until combined.
6 tablespoons (45 grams) tapioca flour / starch, 6 tablespoons (48 grams) coconut flour, 1 teaspoon cinnamon, 3/4 teaspoon baking soda, 1/4 teaspoons salt
Fill the liners full and bake for 30 minutes or until they're no longer squishy and seem firm.
Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
Place in an airtight container and store at room temperature for up to 4 days or refrigerate for about a week. They also freeze well. Reheat in the microwave before serving the chilled muffins.

Healthy Muffins for Kids (paleo, vegan, gluten-free)

Ingredients

Instructions

Notes

Nutrition