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Description
  These delicious banana muffins are free of any oils, added sugars, and artificial sweeteners. Just 4 simple ingredients - bananas, sweet potatoes, eggs, and nut butter. These are muffins that are actually a breakfast and not a dessert, and can have any mix-ins you like, such as chopped nuts, fruit, or even dark chocolate. The nutrition facts below are assuming just the 4 base ingredients; no mix-ins

Time
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes

 Cost
Total Cost: $2.36
Cost per Serving: $0.09
Ingredients
Base muffins
- 1/2 cup (123 g) Sweet potato puree ($0.42)
- 1 medium (110 g) Banana, overripe ($0.14)
- 1/4 cup (64 g) Natural peanut butter ($0.34)
- 2 large (101 g) Egg ($0.24)

Optional add ins
- 2 tsp (6 g) Cinnamon ($0.10)
- 1 tsp (5 g) Almond extract, or vanilla ($0.08)
- 1/4 cup (40 g) Raisins ($0.30)
- 1/4 cup (45 g) Sugar free chocolate chips ($0.70)

Instructions
1.  Preheat your oven to 375F and liberally spray a mini muffin tin with oil

2.  In a large bowl, add your cooked sweet potato (without skin) and your ripe banana. Mash with the back of a fork, or mix with a hand mixer. You can also use a food processor

3.  Canned sweet potato or pumpkin puree will work, but I prefer to use my homemade Roasted Sweet Potato Puree. I've never tried with Roasted Butternut Squash Puree, but I don't see why that wouldn't be great as well

4.  You can also use unsweetened applesauce or No Sugar Added Apple Spread in place of mashed bananas

5.  Add in the eggs and nut butter, and mix until fully combined

6.  Any nut or seed butter will work; here I've used some Homemade Natural Nut Butter using a combination of peanuts and pistachios, but almond butter or sunflower seed butter would also work great

7.  Finally, to make it vegan, you can replace the eggs with flax or chia eggs, where 1 tbsp of flax or chia seeds + 3 tbsp water is equivalent to 1 egg. Mix together in a small bowl and let sit for 5 minutes to thicken before adding to the muffin batter

8.  Add in any additional ingredients if desired. I'll go with cinnamon and almond extract. I'm also going to top them with a few mini chocolate chips

9.  Transfer your batter to the muffin pan, and bake for about 16 minutes at 375F, or until a toothpick comes out clean. Let cool in the pan for about 30 minutes, before transferring to a wire rack to cool. Store in the fridge



Nutrition Facts
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Servings: 24
Calories: 30
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Total Fat: 1.8g (2 %)
 Saturated Fat: 0.3g (2 %)
 Trans Fat: 0g
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.2g
Cholesterol: 17mg (6 %)
Sodium: 7mg (0 %)
Total Carbohydrate: 2.5g (1 %)
 Dietary Fiber: 0.5g (2 %)
 Sugar: 0.4g
Protein: 1.3g (3 %)
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Vitamin B12: 0.0mcg (2 %)
Vitamin D: 0.1mcg (0 %)
Potassium: 6mg (0 %)
Calcium: 5mg (0 %)
Magnesium: 0mg (0 %)
Iron: 0.2mg (1 %)
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 Glycemic Index: 51.4
Glycemic Load: 2.7
Sources of Inspiration
https://www.theleangreenbean.com/sweet-potato-banana-bites/

Alternative Recipe Link (Whisk / Samsung Food)
https://s.samsungfood.com/qaSWW