I absolutely love muffins! I made these the other night and my son and husband absolutely loved them. My son loves to smear peanut butter on top and eat one with a glass of milk.
You can enjoy these muffins for breakfast with a cup of coffee (like I am doing now) or as a snack or dessert.
I love that these muffins provide a good source of nutrition thanks to the sweet potatoes, banana, and walnuts. They are also gluten-free, grain-free, dairy-free, and paleo-friendly.
1/2 cup cooked sweet potato puree
1 banana, mashed
⅓ cup nut butter of your choice (I used peanut butter)
3 whole eggs
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
⅓ cup coconut flour
⅓ cup flour of your choice, or you could use protein powder.
1 tsp. ground cinnamon or pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
⅓ cup walnuts, chopped (I didn’t put walnuts in only because my son doesn’t like them)
Optional add-ins – chocolate chips, dried cranberries, dried cherries, raisins, or coconut flake
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease with oil.
- In a bowl, combine sweet potato, banana and almond butter; stir until smooth.
- Next add the whole eggs, maple syrup, and vanilla; stir until smooth.
- Lastly mix in the flours, ground cinnamon, baking soda, salt, and walnuts.
- Divide the batter evenly, filling each of the 12 muffin wells about half full.
- Bake for 15-17 minutes or until an inserted toothpick comes out clean.
Let me know if you make them, what add ins you did and how you liked them.
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