This recipe has been tweaked from when I started making it. I love that this recipe is naturally gluten free. I have recently added the grass-fed collagen for protein. It also has healthy fats from pasture eggs. The best part about this recipe is that the first ingredient is sweet potatoes! It’s a great way to get kids to eat more vegetables without them even knowing. Our kids absolutely love these muffins. I put them in their lunch sometimes or have them as a snack. Make ahead of time, and serve Monday morning. These muffins are great with a glass of kefir for more calories, protein, fats, and beneficial bacteria to start their day!
- 1 medium sweet potato, cooked
- 2 medium bananas
- 2 pasture eggs
- 2/3 cup almond butter (you can sub peanut butter, but it does taste different)
- 6 TBSP maple syrup, pure
- 1 1/2 TSP cinnamon
- 3/4 ginger, ground
- 2 TSP baking powder
- Optional: 1-2 scoops grass-fed collagen
- Preheat the oven to 350° F
- Grease a mini-muffin tin with avocado spray or butter
- Place all ingredients, except the baking powder, in a high power blender. Blend on high until smooth. Add the baking powder and blend on low until just combined.
- Pour batter into the mini-muffin tin, filling each cup 3/4 of the way
- Bake 10-12 minutes
Swap sweet potatoes with 3/4 canned organic pumpkin puree. I keep canned pumpkin puree in the pantry just for this reason!
To make vegan: Stir 2 TBSP ground flaxseed with 6 TBSP of water. Add to blender with all other ingredients.