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If you want to get your kids- or yourself- to eat more vegetables, this is a yummy way to serve them. It’s simple to prepare and delicious!
1 cup cooked broccoli, finely chopped (if using frozen, use a blender or food processor to get small pieces)
1 cup mashed cooked sweet potato (from ~1 medium sweet potato)
2 eggs
1/4 cup avocado oil
1/4 cup whole wheat flour (or gluten free like almond flour, if preferred)
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional, or skip for a milder kid-friendly flavor)
1/2 teaspoon cinnamon (yes, it balances the sweet potato!)
1–2 teaspoons maple syrup or honey (optional, if you like it a bit sweet)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a muffin tin or use paper liners.
In a large bowl, whisk eggs with oil and sweetener (if using).
Stir in mashed sweet potato and chopped broccoli.
Add flour, salt, cinnamon, and any optional spices or add-ins.
Mix until just combined. Batter will be thick.
Spoon into muffin cups.
Bake for 22–25 minutes, until golden and set. Toothpick should come out clean.
Let cool for 10 minutes before removing from pan.
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