Sweet Potato Muffins

Mini Sweet Potato Muffins (Makes 30 Mini Muffins)

1 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk
1/4 Cup Oil
1 Tsp Vanilla Extract

1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
6. Serve.

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.

** You can place muffins in labeled freezer bags and freeze for up to 3 months.

recipe courtesy of weelicious.com

Quinoa Banana Mash

I made this for Carson tonight and he LOVED it! I loved that he got protein and his fruit serving too.
Recipe courtesy of Weelicious.com

Quinoa Banana Mash (Makes 2 Servings)

1/2 Banana
Pinch Cinnamon
3 Tbsp Cooked Quinoa
1 Tbsp Whole Milk Yogurt (I used Stoneyfield Farms Baby Banana Yogurt)

1. Place all the banana in a bowl and mash.
2. Add the remaining ingredients and stir to combine.
3. Serve.