Recipe for mini muffins: (makes 24)
¾ cup whole wheat flour
¾ tsp baking powder
2 large eggs
¼ cup Unsweetened applesauce
¼ cup cooked sweet potato
¼ cup Unsweetened coconut flakes
⅜-½ cup Unsweetened almond milk

-Preheat oven to 325°
-Line cupcake pan with mini liners
-Whisk together flour & baking powder and set aside
-In a separate dish beat eggs for 2 minutes
-Next add applesauce, sweet potato and coconut flakes to egg mixture and beat until almost smooth (may have some lumps)
-Next add ½ of the flour mixture to wet ingredients and mix for 10 seconds then add ½ almond milk to this and mix for 10 seconds
-Repeat last step using the remaining ingredients
-Bake for 15 minutes or until golden brown and muffins are cooked thoroughly.

*In addition I added ½ a Blueberry to center of each muffin before baking.
*Bird safe substitutions can be made like nuts, veggies or different puree/fruit.

Topping: (Certainly can be omitted)
1 Banana
¼ cup fresh almond butter

Smash and mix until smooth then top on cooled muffins

*I sprinkled chia seeds on top

I tried these myself and they were pretty tasty.