Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 26 Servings
I am so excited to share this recipe with you today! These Banana Muffins are made with sweet potatoes and they are insanely delicious! They are perfect to eat pretty much any time of the day, especially for breakfast! These heavenly treats are very easy to feed to your kids because they are sweet and just amazing! Don’t wait another minute not knowing how awesome these treats are. Try this recipe!
Ingredients:
2 tbsp coconut oil
1 tbsp ground cinnamon
1 tsp baking powder
3 large bananas
1/2 tsp Himalayan pink salt
1 medium sweet potato, cubed
2 large Eggs
1/4 c coconut sugar optional
1/4 c coconut flour
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Brush with coconut oil on the inside of a mini muffin pan.
Add oil, cinnamon, baking powder, bananas, Himalayan pink salt, sweet potatoes, eggs, sugar, and flour into the food processor. Pulse a few times until well incorporated.
Fill each cup of the greased muffin tin with the mixture. Use a scoop to measure it.
Place the muffin tin in the preheated oven and bake the muffins for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the muffins from the oven and allow them to rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
I suggest serving these muffins with your favorite cup of coffee. Thank me later!
Nutrition Facts:
Total Fat 2g3% Saturated Fat 1g5% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 14mg5% Sodium 70mg3% Potassium 73mg2% Total Carbohydrates 8g3% Dietary Fiber 2g8% Sugars 4g Protein 1g2% Vitamin A15% Vitamin C2% Calcium2% Iron2%
Ingredients
- 2 tbsp coconut oil
- 1 tbsp ground cinnamon
- 1 tsp baking powder
- 3 large bananas
- 1/2 tsp Himalayan pink salt
- 1 medium sweet potato, cubed
- 2 large Eggs
- 1/4 c coconut sugar optional
- 1/4 c coconut flour
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Brush with coconut oil on the inside of a mini muffin pan.
Add oil, cinnamon, baking powder, bananas, Himalayan pink salt, sweet potatoes, eggs, sugar, and flour into the food processor. Pulse a few times until well incorporated.
Fill each cup of the greased muffin tin with the mixture. Use a scoop to measure it.
Place the muffin tin in the preheated oven and bake the muffins for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove the muffins from the oven and allow them to rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. I suggest serving these muffins with your favorite cup of coffee. Thank me later!
