At least that’s what I thought, when I came across this recipe. My husband happened to agree…my two oldest, did not. Weirdos.
What’s not to love?! Sweet potato? Good. Banana? Good. CHOCOLATE? Good. (If you just read that like Joey from FRIENDS, then we need to be best friends. Stat.)
Regardless of what my crazy kids think, I will be making these again. At least it’s a healthy treat I can keep around the house for the mountain man and myself to enjoy. Ok, maybe I’ll share with little Miss T. Maybe. 😉
And who knows…maybe one day my picky Nugget will actually try one. *gasp!* A mom can dream, can’t she? In the meantime, I’ll stick to making him “chocolate” smoothies, to get some sort of nutrients in him. Seriously though, this kid doesn’t eat! I’m so confused. I LOVE food. My husband LOVES food. That’s what we like to spend our money on. I mean, if he wasn’t a miniature version of me, I’d seriously be concerned that they sent the wrong kid home with me from the hospital.
So in case you want to try it on your not-so-picky kids…or even picky kids, because let’s be honest…MOST kids enjoy things with chocolate in them, here is the delicious and oh so easy recipe of the dreaded Sweet Potato Banana Bites.
What you’ll need:
- 1/2 cup cooked and well mashed sweet potato (about 1 medium potato)
- 1/2 cup mashed banana (about 1 medium banana)
- 1/4 cup of your favorite nut butter (I chose all natural peanut butter)
- 2 eggs
- 1/2 – 1 tsp raw honey (optional…I added a teeny tiny bit to make it sweeter for the kids who weren’t going to like it anyway. smh)
- 1 drop Cinnamon essential oil (or ground cinnamon to taste)
- mini chocolate chips (we love Enjoy Life brand)
Step 1: Preheat oven to 375 degrees. Either well grease a mini muffin pan, or line with mini cupcake liners.
Step 2: Add sweet potato, banana, eggs, nut butter, honey, and cinnamon into a medium bowl, or the bowl of a stand mixer and blend until well combined.
Step 3: Gently stir in the desired amount of chocolate chips (or any other topping of your choosing).
Step 4: Spoon mixture into mini muffin tin and bake for 16-18 minutes, until a knife is inserted and comes out clean.
*Store in airtight container for up to 1 week in refrigerator