I 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.
These muffins are healthy thanks to sweet potatoes or pumpkin, banana, and walnuts. They are also gluten-free, grain-free, dairy-free, and paleo-friendly.
1/2 cup cooked sweet potato or pumpkin puree
1 banana, mashed
⅓ cup nut butter of your choice (I used peanut butter)
3 Tbsp. maple syrup or honey
1 tsp. vanilla extract
⅓ cup coconut flour – I think you can use any flour
⅓ cup flour of your choice or protein powder. I used chocolate protein powder
1 tsp. cinnamon or pumpkin pie spice
1 tsp. baking soda
½ tsp. salt
⅓ cup walnuts, chopped
Optional add-ins – chocolate chips ( I didn’t hold back on the 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.
- Combine all ingredients and mix until smooth.
- Bake for 16-20 minutes
- Let cool for 10-15 minutes before eating
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