SWEET POTATO BANANA MINI MUFFINS

SWEET POTATO BANANA MINI MUFFINS

By blog.paleohacks.com

Makes:24

Ingredients:

110g/1/2 cup cooked sweet potato puree

1 ripe banana, mashed (~⅓ cup)

3 eggs

76g/⅓ cup sunflower seed, almond* or cashew butter* (may substitute any nut or seed butter of choice)

2 T coconut oil, melted

2 T pure raw honey

30g/¼ cup coconut flour

30g/¼ cup almond flour

1 t cinnamon

1 t baking soda

½ t salt

40g/⅓ cup add-in’s: dark chocolate chips, chopped nuts*, sunflower seeds, dried cherries and/or raisins (optional)

Preheat your oven to 350°F/175C.  Line a mini-muffin tin with paper liners or grease with oil.  In a medium bowl, whisk together the coconut flour, cinnamon, baking soda and salt. Set aside.  In a sauce pan, combine and melt maple syrup, coconut oil, sunflower seed butter over medium heat. Remove from heat and slightly cool.  Add the sweet potato, banana, eggs, coconut oil, sunflower seed butter, and maple syrup to the dry ingredients and stir to combine.  Divide the batter evenly, filling each muffin well.   Bake for 15 minutes. If making regular sized muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffins out of pan and on to wire rack to cool.