This post is sponsored by our friends at Rootz Nutrition.
Leftover sweet potatoes and ripe bananas come together to create these perfectly-textured and tasty, grain-free, high-protein muffins.
Sweet Potato Banana Nut Muffins aren’t just any ol’ muffin!
I love all kinds of freshly baked muffins. I’m not too picky about the flavor. I just love sinking my teeth in a freshly baked warm muffin slathered with butter. Are you with me?!
In fact, back in my college days, I worked at Perkins and any broken/deformed muffins (and other baked goods) were fair game. I definitely had to use my willpower not to go too crazy with the baked goods, otherwise I’d end up with a carb crash and stomach ache city! While I do love me a good mammoth muffin from Perkins every once in awhile (yes, the whole thing), I also know that they’re made with way too much sugar, white flour, and really no beneficial nutrition provided. Bummer, I know!
But I’m here to save the day with this muffin dilemma! While these Sweet Potato Banana Nut Muffins may not be as mammoth as Perkins muffins, they’re MUCH more nutritious, have about an 1/8th of the amount of sugar (and not the white stuff), made with only whole food ingredients, high in fiber AND provide a good bioavailable source of quality protein (10 grams to be exact). In addition, they’re gluten-free, grain-free, dairy-free, and paleo-friendly.
Rootz Nutrition protein powder is paleo-friendly, dairy-free, and whey-free.
In this recipe I used Rootz Nutrition Paleo Protein Superfood which is made up of only clean ingredients. The quality protein sources are a combination of egg whites, hemp protein and sacha inchi protein. Also, in this protein powder is a blend of foods that provide a nutritious punch including chia seeds, bee pollen, maca root, powdered greens, acai, royal jelly and more. This protein powder is a great option for anyone who is sensitive to whey or dairy. It’s great for post-workout recovery or to add to your morning smoothie.
By adding a little protein powder to this muffin recipe it helps to balance out the nutrition and provide an adequate source of carbs (15 g), proteins (10 g) and fats (10 g). This results in better fuel for your body and a longer lasting source of energy. If you do not have protein powder on hand, no worries. While we recommend it, we’re all about sharing simple substitutions! Feel free to substitute almond flour in its place.
Purchase Rootz Protein Powder – Get 10% of your order with coupon code: realfoodrds
Give our Monkey Smoothie Recipe made with Rootz Nutrition Protein Powder at try! It’s the perfect post-workout recovery shake.
Enjoy Sweet Potato Banana Nut Muffins for breakfast, as an afternoon snack, post-workout snack or they make for a tasty lunch-box addition that kids will love.
I love that these muffins not only provide a good source of quality protein but also great nutrition thanks to the sweet potatoes, banana and walnuts. In addition to the ingredients called for in this recipe, feel free to add additional flavor with coconut flakes, dried cherries or cranberries, raisins, mini-chocolate chips or change up the chopped nuts with pecans or almonds.
You can enjoy the muffins as is or slather them with a little butter, almond butter OR……
Drizzle em’ with coconut butter! So good.
To drizzle with coconut butter, melt the coconut butter until drizzle consistency. If tackling this task in the microwave; microwave in 30 second increments until drizzle consistency is achieved. You can also melt the coconut butter on a stovetop. What’s nice about topping baked goods with coconut butter is that it’s low in sugar, it hardens nicely, it taste delicious and a little goes a long way.
Fun fact: coconut butter is simply a spread made from the meat of the coconut. To make your own coconut butter you can process unsweetened coconut flakes in a food processor until a butter is formed.
Sweet Potato Banana Nut Muffins are freezer-friendly too.
It’s always nice to stock the freezer with a few re-heatable items and muffins are great for that. Simply remove from the freezer, pop in the microwave for 30-60 seconds or in the oven set at 300 degrees until heated through.
Are you ready to sink your teeth into these Sweet Potato Banana Nut Muffins!?
- ½ cup cooked sweet potato puree
- 1 ripe banana, mashed (~⅓ cup)
- ⅓ cup almond butter (may substitute any nut or seed butter of choice)
- 3 whole eggs
- 2 Tbsp. pure maple syrup
- ½ tsp. vanilla extract
- ¼ cup coconut flour
- ¼ cup protein powder (recipe was created with Rootz Nutrition - 10% off coupon code: realfoodrds) - may sub almond flour
- 1 tsp. ground cinnamon or pumpkin pie spice
- 1 tsp. baking soda
- ½ tsp sea salt
- ⅓ cup walnuts, chopped
- Coconut butter (optional)
- Coconut sugar (optional)
- Optional add-in’s - dried cranberries, dried cherries, raisins, coconut flakes, or chocolate chips
- Preheat your oven to 350 °F. Line a muffin tin with paper liners or grease with oil.
- In a bowl combine sweet potato, banana and almond butter; stir until smooth.
- Next add the whole eggs, maple syrup and vanilla; stir until smooth.
- Lastly mix in the coconut flour, protein powder, ground cinnamon, baking soda, sea salt and walnuts.
- Divide the batter evenly, filling each muffin well. Optional - top each muffin with a banana slice, chopped walnuts, sprinkle of coconut sugar and dash of cinnamon.
- Bake for 15-17 minutes or until an inserted toothpick comes out clean.
- Remove from oven and transfer muffins out of pan and onto wire rack to cool.
We’d love to hear if you give this recipe a try – comment below!
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