These gluten-free, dairy-free, and refined sugar-free muffins are baked with green banana flour and packed with sweet potatoes.
I love to sneak veggies into my baked goods and these muffins are no exception. In the batch pictured in this post, I used an organic hanna sweet potato. This is the variety with a white flesh that turns a yellowish color when cooked. It’s really sweet and I could eat it by the spoonful! I’ve also made these muffins with jewel sweet potatoes (an orange variety) with equally delicious results.
Did you know there are actually sixteen different varieties of sweet potato? Amazing! Leave a comment if you try this recipe with any of the other varieties and let us know what you think!
Green Banana Flour
Not only is green banana flour one of my favorite flours for baking, but it’s also a great source of resistant starch, which means it’s high in fiber and great for gut health. Look for it in your local health-food store or on Amazon.
This simple muffin is a favorite afternoon snack in our house. I hope you enjoy this unique recipe as much as we do!
Green Banana Flour Muffins (Gluten-Free, Dairy-Free, Refined Sugar-Free)
- 1 cup mashed sweet potato (baked or steamed)
- 3/4 cup green banana flour
- 1/2 cup reduced fat coconut milk (or milk of choice)
- 1/3 cup avocado oil
- 1/4 cup apple sauce
- 1/4 cup maple syrup
- 2 eggs
- 1 ripe banana
- 1 tablespoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
Preheat oven to 375 degrees and line a muffin tin with muffin liners.
In a large bowl, mash the banana and combine with the one cup of mashed sweet potato.
Add the coconut milk, avocado oil, apple sauce, maple syrup, eggs, and vanilla to the mashed sweet potato and banana. Mix well.
In a separate bowl, combine the green banana flour, cinnamon, baking soda, and salt.
Pour the dry ingredients into the wet ingredients and stir.
Spoon the batter into the prepared muffin tin.
Bake at 375 degrees for 20 minutes or until a toothpick comes out clean.
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