By Paul Scally
Sweet Potato Banana Muffins
5 steps
Prep:10minCook:16min
These delicious banana muffins are free of any oils, added sugars, and artificial sweeteners. Just 4 simple ingredients - bananas, sweet potatoes, eggs, and nut butter. These are muffins that are actually a breakfast and not a dessert, and can have any mix-ins you like, such as chopped nuts, fruit, or even dark chocolate
Updated at: Wed, 11 Dec 2024 00:56:55 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
2
Low
Nutrition per serving
Calories28.1 kcal (1%)
Total Fat1.7 g (2%)
Carbs2.2 g (1%)
Sugars0.7 g (1%)
Protein1.3 g (3%)
Sodium8.2 mg (0%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Base muffins
½ cupsweet potato
mashed
110gbanana
overripe, mashed
¼ cupnatural peanut butter
or any other nut or seed butter you like
2eggs
large
Optional add ins
Instructions
Step 1
Preheat your oven to 375F and liberally spray a mini muffin tin with oil
Step 2
In a large bowl, add your cooked sweet potato and your ripe banana. Mash with the back of a fork, or mix with a hand mixer. You can also use a food processor
sweet potato½ cup
banana110gStep 3
Add in the eggs and nut butter, and mix until fully combined
natural peanut butter¼ cup
eggs2 Step 4
Add in any additional ingredients if desired. I'll go with 2 tsp of cinnamon and 1 tsp almond extract. I'm also going to top them with a few chocolate chips
cinnamon
Vanilla extract
raisins
dark chocolateStep 5
Transfer your batter to the muffin pan, and bake for about 16 minutes at 375F, or until a toothpick comes out clean. Let cool in the pan for about 30 minutes, before transferring to a wire rack to cool. Store in the fridge
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