Sweet Potato Banana Nut Muffins

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

 cup coconut flour

 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


  1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease with oil.
  2. In a bowl, combine sweet potato, banana and almond butter; stir until smooth.
  3. Next add the whole eggs, maple syrup, and vanilla; stir until smooth.
  4. Lastly mix in the flours, ground cinnamon, baking soda, salt, and walnuts.
  5. Divide the batter evenly, filling each of the 12 muffin wells about half full.
  6. 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.

For fitness and nutrition information, you can follow me on Instagram or Facebook @aftannfit

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