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:
Cost per Serving:
$0.10
Ingredients
Serving(s)
Base muffins
- 1/2 cup Sweet potato puree
- 1 medium Banana, overripe
- 1/4 cup Natural peanut butter
- 2 large Egg
Optional add ins
- 2 tsp Cinnamon
- 1/4 cup Raisins
- 1/4 cup Sugar free chocolate chips
Instructions
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- Preheat your oven to 375F and liberally spray a mini muffin tin with oil
- 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
- 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
- You can also use unsweetened applesauce or No Sugar Added Apple Spread in place of mashed bananas
- Add in the eggs and nut butter, and mix until fully combined
- 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
- 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
- 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
- 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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Calories: 46
Servings: 24
Serving Size: 1 muffinCalories: 46
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Total Fat: 3.1g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 1.5g
Cholesterol: 17mg (6 %)
Sodium: 29mg (1 %)
Total Carbohydrate: 3.3g (1 %)
Fiber: 0.7g (3 %)
Net Carbs: 2.2g
Total Sugar: 1.2g
Added Sugar: 0.0g (0%)
Sugar Alcohol: 0.4g
Protein: 2.0g (4 %)
Total Fat: 3.1g (4 %)
Saturated Fat: 0.6g (3 %)
Polyunsaturated Fat: 0.6g
Monounsaturated Fat: 1.5g
Cholesterol: 17mg (6 %)
Sodium: 29mg (1 %)
Total Carbohydrate: 3.3g (1 %)
Fiber: 0.7g (3 %)
Net Carbs: 2.2g
Total Sugar: 1.2g
Added Sugar: 0.0g (0%)
Sugar Alcohol: 0.4g
Protein: 2.0g (4 %)
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Vitamin B12: 0.04mcg (2 %)
Vitamin D: 0.1mcg (0 %)
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Calcium: 7mg (1 %)
Iron: 0.2mg (1 %)
Magnesium: 13mg (3 %)
Potassium: 80mg (2 %)
------------------------------------------Vitamin B12: 0.04mcg (2 %)
Vitamin D: 0.1mcg (0 %)
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Calcium: 7mg (1 %)
Iron: 0.2mg (1 %)
Magnesium: 13mg (3 %)
Potassium: 80mg (2 %)
Glycemic Index:
51.0
Glycemic Load:
2.7