Harvey's Protein Muffins

My son Harvey is an extremely picky eater.  I used to to judge parent's with picky eaters and think "just make them eat".  Harvey's eating habits is karma.  No matter what I try, he's just picky and will throw up if the texture/ taste is wrong.

All that said, I'm always trying to get protein in him because he does not eat meat.  This is a modification of a recipe that I found on a greek yogurt website.  Greek yogurt has lots of protein so it's a big part of Harvey's diet.  The great thing about this recipe is that you can mix up and play around with flour, flax, oat bran, almond meal etc.  I've even used dehydrated coconut flakes in the past, but Harvey didn't like the texture.  Also if you are a soaked grain enthusiast, you can soak the flour in the greek yogurt overnight.

1 C of Sweet Potato puree (you can also use pumpkin/ butternut squash. Sweet Pot. has the most protein)

2 Large Organic/ Free Range Eggs

1/2 C Organic Plain GREEK Yogurt

1/2 C Apple Sauce No Sugar Added (I'm going to try unsweetened fig preserves next time)

1 tsp Vanilla Extract

1/2 C Stone Ground Whole Wheat Flour 

1/2 C Almond Meal

1/2 C Ground Flax Meal

1/2 C Succant 

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tumeric (super healthy, but you could also omit this)

1/2 tsp salt

Preheat oven to 400 F. Place Rack in middle of oven. Line the 12 muffin cups with paper liners. In a medium bowl mix together the puree, eggs, yogurt, and vanilla. Set aside.

In a large mixing bowl, combine flour, almond meal, flax, baking powder, baking soda, cinnamon, tumeric and salt.  Add the wet mixture to the flour mixture. Stir until just combined. Do not over-mix the batter or the muffins will be tough when baked. 

Fill the muffin cups about 2/3 full with batter. Place in oven and bake for about 18-20 minutes, or until firm to the touch.