Sweet potato banana spice muffins

I made this recipe on accident and it was fantastic!

I was halfway through mixing up batter for pumpkin banana bread, and in the aftermath of our kitchen remodel, I couldn’t find a can opener to open the canned pumpkin. I happened to have some leftover cooked sweet potato in the fridge and figured I would try sweet potato and see how it went.

Needless to say, I’ll be making this regularly. I hope you enjoy it as much as I do!

Prep time: 20 minutes

Cook time: 25-35 minutes

Makes: 2 dozen small muffins

Allergens: gluten-free, grain-free, soy-free, nut-free

 

Ingredients:

4 bananas, ripe

2 sweet potatoes, peeled

1 can coconut milk (full-fat)

½ cup grass-fed butter (1 stick)

8 large eggs

1 tsp vanilla extract

1 1/4 cup tapioca flour

¼ cup coconut flour

½ tsp baking soda

1 tsp cinnamon

1 ½ tsp pumpkin spice

1/4 tsp salt

1 ½ cups raisins (optional)

 

Directions:

  • Preheat oven to 350°.
  • Mix together sweet potato, banana, and eggs in a blender or with an electric mixer in a large bowl.
  • Add other wet ingredients and mix until combined.
  • Add dry ingredients and mix again until smooth. The batter will be fairly thin.
  • Stir in raisins by hand if desired.
  • Pour into lined muffin tins or greased silicon muffin molds.
  • Bake at 350°F for 25-35 minutes or until a toothpick comes out clean.

Sweet potato banana spice muffins

I made this recipe on accident and it was fantastic!

I was halfway through mixing up batter for pumpkin banana bread, and in the aftermath of our kitchen remodel, I couldn’t find a can opener to open the canned pumpkin. I happened to have some leftover cooked sweet potato in the fridge and figured I would try sweet potato and see how it went.

Needless to say, I’ll be making this regularly. I hope you enjoy it as much as I do!

Prep time: 20 minutes

Cook time: 25-35 minutes

Makes: 2 dozen small muffins

Allergens: gluten-free, grain-free, soy-free, nut-free

 

Ingredients:

4 bananas, ripe

2 sweet potatoes, peeled

1 can coconut milk (full-fat)

½ cup grass-fed butter (1 stick)

8 large eggs

1 tsp vanilla extract

1 1/4 cup tapioca flour

¼ cup coconut flour

½ tsp baking soda

1 tsp cinnamon

1 ½ tsp pumpkin spice

1/4 tsp salt

1 ½ cups raisins (optional)

 

Directions:

  • Preheat oven to 350°.
  • Mix together sweet potato, banana, and eggs in a blender or with an electric mixer in a large bowl.
  • Add other wet ingredients and mix until combined.
  • Add dry ingredients and mix again until smooth. The batter will be fairly thin.
  • Stir in raisins by hand if desired.
  • Pour into lined muffin tins or greased silicon muffin molds.
  • Bake at 350°F for 25-35 minutes or until a toothpick comes out clean.
By |2018-02-21T16:19:46+00:00December 28th, 2017|