[RECIPE] Baby & Toddler Friendly Sweet Potato, Zucchini Mini Loaf

I used to be really good about making my kids baby food. Then, I decided to have a third, and then, a fourth kid. Now, every once and again, the Baby may just have a day of pouches, for her meals. Yes, #badmom, right? At least they are generally organic. :D

But I got a wild hair and instead of working through nap time, I took to Pinterest and got to searching some new ideas for quick & easy recipes that were baby and toddler friendly.

I'm the type too, that I don't like to follow someone else's recipe, I like to make it my own. So I get ideas from Pinterest, then make a few tweaks, so I can make it my own! And blog about it! How about that??

I wanted to find an easy muffin that I could make lots of, freeze or refrigerate, and give the baby as a meal or a snack for the Toddler. These were perfect. The best part of these, is you can get veggies into the little ones, without compromising the flavor!

And no, I'm not suggesting you "hide" ingredients in their food, as our Toddler eats what we eat. I'm over making special meals for her, as it would be Mac & Cheese every night, or pizza, if I let her. If she doesn't like what's for dinner, then tough. But at least I know she can get in some nutrient dense snacks or sides with her meals.

Get our your Vitamix, Food processor or immersion blender and go to town! You can switch out the Zucchini for shredded carrots, even!

INGREDIENTS:

1 medium sweet potato, shredded

1 banana

1 medium zucchini, shredded

2/3 cup almond butter

2 eggs

6 tbsp pure organic Maple Syrup OR Raw Honey

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

2 tsp baking powder

INSTRUCTIONS:

Preheat oven to 350 degrees. Shred sweet potato and zucchini. Warm sweet potato in sauté pan (I used a dash of Coconut oil), just to soften it for easy blending (maybe 4-5mins). Place all ingredients in blender, MINUS the baking powder. Blend on high until smooth. Add baking powder, blend on low until mix thoroughly.

Pour muffins into small greased lined muffin tins or mini loaf pans (I used the Freshware Mini Loaf from Amazon (aff. link) instead of muffin tins). Fill about 2/3 full. Since there is no flour in the recipe, it won't rise as much. Bake for 15-18 mins, depending on oven. They are done with toothpick runs through the loaf, smoothly.

It makes about 18-24 muffins or 18 mini-loaves, so they are easy to freeze or refrigerate to last longer. Although, these don't last long around my house, as my older kids dig them too!

I'll be curious if you try these! Please share your rendition on Facebook or tag me on Instagram!