Sweet potatoes are so versatile, I always have one on hand ready to roast! Sunday’s are a great day to roast 1 or 2 to keep in the fridge for whatever baking or meal opportunity may come up during the week. Lucky for you (and me) this recipe was the product of one lone sweet potato left in the fridge that I didn’t want to waste. I love whipping up these sweet potato banana muffins a couple times each month for grab and go goodness!
Most of these ingredients may be in your house already! But, if you’re looking for coconut flour, check out this website for the one I used here!
The one tip I’ll share for this sweet potato recipe is to watch your consistency closely. Depending on how large or small your banana may be, the consistency can come out different from time to time. If things look too thin, add 1 TBSP of coconut flour in at a time.
These muffins are dairy free & gluten free without sacrificing any taste!
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If you’re looking for another great way to use sweet potatoes, check out THIS sweet potato Pad Thai!
Sweet Potato Banana Muffins
- 1 Medium Banana
- 1/2 cup Sweet Potato
- 2 Eggs
- 2 tbsp Maple Syrup (more if you want them sweeter)
- 2 tbsp Coconut Oil (melted and cooled)
- 1/2 cup Coconut Flour
- 1/3 cup Almond Milk (1/2 cup if your batter is still thick)
- 1 tsp Baking Powder
- Chocolate Chips
- Mix banana, sweet potato, eggs, syrup, coconut oil and almond milk in a bowl.
- Mix dry ingredients and combine into wet ingredients.
- Add desired chocolate chips and pour into muffin tin or silicone muffin mold!
- Bake at 350 for 30-35 minutes! Keep checking on them. These are thicker and need more time for the insides to cook through.