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!
Paleo Banana Bread Made With Sweet Potato Instead Of Flour
Ingredients
- 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
Instructions
- 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.