These muffins are the perfect way to use up those super ripe bananas right before they go completely brown and unusable – which is exactly how I came up with this recipe! I had a random sweet potato that needed to be used and several very ripe bananas that were close to going bad and so I spent a few hours in the kitchen this past weekend playing around with ingredients to get these muffins just right.
These are grain free, gluten free, and dairy free so pretty much anyone can eat these! The batter gives you more than 12 muffins so I used the leftovers in my mini muffin pan for quick on-the-go snacks for the kids.
These muffins were given the stamp of approval by all 5 of us, so enjoy!
3 very ripe bananas, mashed
1 large sweet potato, already baked for 1 hour at 350 degrees and skin removed
1/4 cup unsweetened coconut milk
1 cup almond flour
1/2 cup tapioca flour or coconut flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
pinch of sea salt
Preheat the oven to 350 degrees
In a large bowl or standing mixer, add all wet ingredients (bananas, sweet potato, eggs, coconut milk) and mix well
In a separate bowl, add all dry ingredients (almond flour, tapioca flour, baking soda, ground cinnamon, ground ginger) and mix well
Add dry ingredients into wet ingredients and stir until combined
Divide the batter evenly into 12 muffin tins
Optional: add toppings of choice! My favorites are Enjoy Life chocolate chips, walnuts, or pecans
Bake for 20-25 minutes or until toothpick comes out clean
Let cool before serving
NOTES: Since these muffins are super delicious but very much full of carbohydrates (although unrefined carbohydrates, but carbohydrates nonetheless) I make sure and add a source of healthy fat along with it to help slow the blood sugar rush from the carbohydrates. A thick slice of pastured butter or drizzled almond butter (or both!) on the top of the muffins are absolutely divine choices.