Who knew that blueberries and yams would go so well together! This recipe is slightly modified from my new favourite cookbook “It All Begins with Food” by Leah Garrard-Cole, the founder of Love Child Organics.
- 2 cups rolled oats
- 2 cups spelt flour (or 2 cups gluten free flour)
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 2 T ground flaxseed
- 2 tsp ground cinnamon
- 2 cups roasted, mashed yams (about 2 medium/large)
- 1 banana, mashed
- 1 cup coconut sugar (or brown sugar)
- 2 eggs
- ½ cup milk of choice
- ⅓ cup coconut oil
- 1.75 cups fresh or frozen blueberries
- Preheat oven to 375 F. Lightly grease the muffin tins with coconut oil.
- Combine the dry ingredients together in a medium mixing bowl and stir well; oats, flour, baking powder, baking soda, sea salt, ground flax, cinnamon.
- Combine the wet ingredients in a large mixing bowl and stir well; mashed yam, banana, coconut oil, coconut sugar, milk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries
- Fill the muffin tin until the cups are about ⅔ full. Bake for 18-20 minutes until golden brown
- Allow the muffins to cool in the tin before transferring to a cooling rack. They will keep for a few days in an airtight container or in the freezer for up to 3 months.


This book has a ton of useful background information with beautiful photos and recipes for each stage and meal: puree’s and mashes, smoothies, breakfast, lunch, dinner, healthier treats and snacks and a “Let’s Celebrate” section that offers healthier suggestions for special occasions.
Luckily, Harvey has been an adventurous eater and will eat almost anything we give him 🙂 One of his favourites is the yam, blueberry and almond butter puree from the book.
It’s been about 6 months since my last post, so I’m well overdue to add some new content…oops!! I thought that I would have so much time to blog and create recipes being on maternity leave. I certainly underestimated how challenging and unpredictable babies can be.
Now that he’s 8 months, the naps are getting longer which means mom has more time to write and blog.
Until then, happy eating!!