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Sweet Potato Banana Muffins (gluten free, dairy free, refined sugar free)



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!)
















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