Paleo Banana Muffins Made With Sweet Potato Instead Of Flour
51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea.
I just can’t get enough of baking with sweet potato.
It’s like a whole new world opened up and it tastes so good!
Such a fan of veggin’ up my recipes lately.
Sweet potatoes are a great sub for flour in recipes, because they still have a higher starch content, but still contribute liquid, fiber, and flavor!
This recipe is made so easy!
Everything goes into the food processor, then gets blended up, pour into your muffin pan, and bake away!
This is the food processor I use- it’s a life-saver in the kitchen and I use it daily!
Trust me, it’s worth it. Not sponsored, just love it!
See? So easy!
And so yum!
These little muffins make such a great snack for kids or on the go!
They can be stored in the fridge for 2-3 days, then I like to keep them in the freezer for freshness (for a couple months).
I love to pair these muffins with coconut yogurt or almond butter… let’s be honest: or frosting if I’m feelin’ extra!
These muffins aren’t super sweet, because I like to keep things natural and not over the top with the sweeteners.
You can choose to add more coconut sugar if you feel like they need it.
Otherwise, you’re good to go!
- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
| Info |
| Cook Time | 20 minutes |
| Prep Time | 5 minutes |
| Servings |
mini muffins
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Rate this recipe!
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Ingredients
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- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until completely smooth.
- Use a small ice-cream scoop to fill the muffin tin. Bake on 350F for 20 minutes. Store in fridge for 2-3 days then in the freezer.
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Nutrition Facts
Paleo Banana Bread Made With Sweet Potato Instead Of Flour
Amount Per Serving
Calories 51
Calories from Fat 18
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 14mg
5%
Sodium 70mg
3%
Potassium 73mg
2%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 1g
2%
Vitamin A
15%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
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28Comments
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Don’t you cook the seeet potato before putting it in the food processor? Looking forward to trying this!
Hi Julie, the sweet potato goes in raw to the food processor. 🙂
Any helpful tips on making this egg free?
Hi Lacey, I think if you used flax eggs it would turn out gummy, so I don’t know that I would suggest it. I am not very well versed in egg free baking subs, sorry!
Would maple syrup or honey substitute for coconut sugar or would that be too liquid?
Hi Katie, I think that would be too much liquid in this recipe.
Do you cook the sweet potato first?
Hi Lisa, the sweet potato is raw before cooking in the oven.
Can I used regular size muffin tin?
Hi Jessie, I think they will be too moist if made in a larger quantity, but you can try!
I tried these and the taste is incredible! However… I completely skimmed over the fact that these were mini muffins despite reading the recipe a few times. So, I made them in a regular muffin tin and they were definitely too moist after 20 minutes. I left them in for another 20 but they were still kind of gooey. Maybe change the title to read mini-muffins so that people like me who skim recipes don’t accidentally do this?!
Hi! Do you feel the sweet potato first?
Nope, I just use the whole sweet potato. 🙂
I misread the instructions and used a cooked sweet potato, so i just cooked them about 15 min longer and they were delicious. Between me, my 2yr old, and my 5 yr old, they were all eaten in an hour. Great snack or breakfast. I’ll defintely keep this recipe handy.
Great to hear Amanda!
Just curious why do these need to be stored in the refrigerator?
Hi Cami, it just keeps them fresh, because they have so many fresh ingredients they can go rancid faster.
Trying this tonight!!! My niece would love them.
Can we use a different flour than coconut?
Hi Sarah, you might be able to sub 1:4 ratio coconut to almond flour, but I haven’t tried so I can’t guarantee results.
Hi. How much „per cup” would it be of the sweet potato? My sweet potatos are pretty small.
Hi Iza, I’m not sure, but off the top of my head I would guess around 1 1/2 cup.
Thank you! These muffins turned out very tasty. There was plenty of sweetness from the bananas and sweet potato… so no coconut sugar was needed. I did substitute olive oil for the coconut oil, lowered the salt, added less than 1/2 tsp. of pure maple syrup, walnut pieces, blueberry and raspberry bits. I discovered that this recipe will make 9 regular size muffins baked for 45 minutes. I appreciate that you showed a nutrition chart. Is the serving size included ? I may have overlooked it.
Thank you Brock, the nutrition info is for one muffin. 🙂
These look amazing! How many muffins in one serving?
It’s one muffin per serving. 🙂
Do you think I could add a scoop of protein powder or would it through off the moisture? Thanks
Hi Sarah, I think that would work totally fine! 🙂