Kids in the Kitchen: Sweet Potato Banana Muffins

Today, I’m kicking off a series of kid-friendly recipes – ones they’ll be able to help make and like to eat. I generally get a lot of questions about how I incorporate Jake into the cooking process. There’s nothing really earth-shattering about my approach: I just let him jump in wherever he can. Yes, it’s sometimes a mess. Yes, we have plenty of over-mixed muffins. But, he’s learning – and that’s important.

These mini muffins are a great place to start if you want to get your kids involved in the kitchen. They’re super simple and come together quickly. These definitely ebb on the healthier side of muffins – if your little one has a big sweet tooth, try mixing in 1/4 cup mini chocolate chips.

Kids can:

  • Mash the sweet potato & banana
  • Help measure ingredients
  • Mix
  • Help spoon the batter into muffin wells

Adults will need to:

  • Crack eggs
  • Put the muffins into the oven and take them out

SweetPotatoBananaMuffins

Sweet Potato Banana Muffins
(from The Lean Green Bean)
Makes 1 dozen mini muffins

1/2 cup cooked, mashed sweet potatoes
1/2 cup mashed bananas
1/4 cup peanut butter
2 eggs
1/4 tsp. cinnamon

Preheat the oven to 375 degrees. Spray a mini-muffin pan with non-stick spray and set aside.

Mix all ingredients together until well combined. Divide evenly between muffin wells.

Bake for 18 minutes.

 

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Cranberry Honey Banana Bread #RecipeMakeover

Disclosure: I received products from Barlean’s free as part of #RecipeMakeover week. All opinions are my own.

While I’m pretty decent at whipping up a healthy dinner when need be, my baking projects are decidedly different.  Tackling a makeover of one of my most-frequently-baked items – banana bread – seemed like the perfect challenge.

CranberryHoneyBananaBread1

As I was working on this recipe, I turned to products from #RecipeMakeover sponsor, Barlean’s. Their Butter Flavored Coconut Oil can be subbed 1:1 for butter – so that was a great place to start. Roasting the bananas brought out some more natural sugars, and using Barlean’s Digestive Blend punched up the flavor while adding some good-for-you stuff to the bread (it’s a mix of ground flaxseed, chia seed, quinoa, unsweetened shredded coconut, and a pumpkin blend that is remeniscint of pumpkin spice!) My added sweetener here was a local cranberry honey (fun fact: New Jersey is the 3rd biggest cranberry producing state in the US!) – I Iiked the flavor it added, but if you don’t have this available any honey would be great in this recipe.

The result? A banana bread that was really good – and much better for you than my usual go-to loaf.

CranberryHoneyBananaBread2

Cranberry Honey Banana Bread
(a Kate’s Recipe Box original)
Makes 1 loaf

4 medium bananas
1 1/2 cups whole wheat flour
1/2 cup Barlean’s Digestive Blend
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of ginger
2 eggs, lightly beaten
1/2 cup melted Barlean’s Butter Flavored Coconut Oil
1/2 cup Cranberry Honey (or regular honey)

Preheat your oven to 350 degrees.

Line  a baking sheet with foil. Prick the banana peels with a fork, place them on the baking sheet, and roast for 15 minutes. Remove to cool.

In a large bowl, whisk together the flour, Barlean’s Digestive Blend, baking soda, cinnamon, and ginger.

In another bowl, whisk together the eggs, Barlean’s Butter Flavored Coconut Oil, and honey until well combined. Mash bananas and add to the wet ingredients – stir until well combined.

Add the wet ingredients to the dry and mix until the everything is just moistened.

Pour the batter into a greased loaf pan. Bake for 40-50 minutes, until golden brown and a toothpick comes out clean.