Sweet Potato Banana Muffins
1 cup sweet potato, cooked & mashed
2 medium bananas
1 1/2 cups gluten free flour
1/3 cup chocolate chips (I use stevia sweetened)
1/4 cup maple syrup or honey
1/4 cup coconut oil, melted
2 eggs or egg replacer (I use Bob's Red Mill)
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix all the ingredients in a blender (except chocolate chips) until fully combined. Stir in chocolate chips. Scoop into lined cupcake tins and bake for 22 minutes at 350. Let cool entirely & enjoy!
They can be stored in the fridge for 4-5 days and in the freezer for a couple months (they probably won't be kept there long because they are SO good though!)