Updated: Sep 29, 2020
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!
1 banana, mashed
1/2 C mashed sweet potato, cooked (approx 1 medium sweet potato)
1/4 C natural creamy peanut butter (or nut butter sub)
1/2 tsp. vanilla
1/2 tsp. cinnamon
Preheat oven to 375 degrees.
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.
Mash banana and add to large mixing bowl, add eggs and blend with hand mixer.
Add nut butter, vanilla and cinnamon and blend until smooth and creamy.
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).
Remove from oven and set to cool for at least 10min for ease of removal.
Eat and Enjoy!