Sweet Potato Muffins

Empower your ability to manage a busy morning on a healthy foot with Sweet Potato Muffins! Loaded with the nutrient goodness of sweet potatoes and banana they are a great fuel for breakfast and the kiddos will love them as an after school snack…or go ahead and enjoy them any time you find a sweet muffin craving hits! I like to make mine as mini muffins for a snack size yum or a side with soups or chili. With just a handful of ingredients you can whip these up in no time flat!

Ingredients

• 1 banana, mashed

• 1/2 C mashed sweet potato, cooked (approx 1 medium sweet potato)

• 2 eggs

• 1/4 C natural creamy peanut butter (or nut butter sub)

• 1/2 tsp. vanilla

• 1/2 tsp. cinnamon

Directions

1. Preheat oven to 375 degrees.

2. Peel sweet potato and cut into chunks, add to a medium size pot and top with water. Bring to a boil and reduce heat to boil until tender and easily pierced with a fork (or you can bake, I find boiling the fastest method for mashing!) Drain water and place chunks into a large mixing bowl to beat with a hand mixer.

3. Mash banana and add to large mixing bowl, add eggs and blend with hand mixer.

4. Add nut butter, vanilla and cinnamon and blend until smooth and creamy.

5. Spray a mini muffin tray with non-stick cooking spray and fill each cup to the top with batter (as muffins will not rise), bake for 20 - 25min (until toothpick comes out clean).

6. Remove from oven and set to cool for at least 10min for ease of removal.

Eat and Enjoy!