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I saw these easy healthy sweet potato banana mini muffins in my Facebook feed recently and knew I wanted to make them and share them here.
They’re a great wholesome choice for Weight Watchers looking for a sweet treat without added sugar (except what might be in your peanut butter and chocolate chips).
Image source for photo collage: The Lean Green Bean
Cooking Notes
With just four basic ingredients—mashed cooked sweet potato, mashed banana, nut butter and your favorite optional mix-ins—these stir together in minutes. They are flourless, gluten-free and dairy-free too!
The only special equipment required is a Mini Muffin Pan, but if you don’t have one, you could just use a regular pan filling each cup about one-third full.
Cooking Notes from Lindsay about these sweet potato banana mini muffins:
- They’re not super sweet, but they’re sweet enough for me!
- They’re gluten-free and dairy-free!
- You can eat them for dessert, for an afternoon snack or before a workout
- The recipe is very forgiving so your measurements don’t have to be exact.
I made a batch on Sunday. It was the perfect way to use up the 1/2 cup of leftover mashed sweet potato that happened to be sitting in the fridge.
I found them a little tricky to get out of the muffin tins so be sure to grease the cups of your mini-muffin pan well to avoid sticking!
While the texture is different than your typical muffin, they were a pleasant treat for just 1 Point. Enjoy!
Variations:
Vegan – substitute flax eggs for the eggs (for each egg stir together 1 tablespoon ground flaxseed and 3 tablespoons water and let it sit in the fridge for 15 minutes to thicken).
Different pureed fruits and veggies – pumpkin and applesauce come to mind but they would be less sweet.
Different nut/seed butters – peanut butter, almond butter, sunflower seed butter, soybean butter, etc.
Optional stir-ins – chopped dried dates, raisins, dried cranberries, chopped nuts, mini chocolate chips, sweet spices such as cinnamon, cardamom, pumpkin pie spice, ginger, chopped crystallized ginger (affiliate link), blueberries, cranberries, etc.
Nutritional Estimates Per Serving: (1 mini muffin or 1/14th of the recipe): 47 cals, 3 g fat, 0.7 sat fat, 3.7 g carbs, 0.7 g fiber, 1.6 g sugars, 2.1 g protein, 1 PointsPlus, 1 SmartPoint
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I added this recipe to my weight watchers tool I input that it would make 12 mini muffins resulting in 2 points per serving. How many muffins does this make? Thanks again.
can you use thawed frozen banana’s and get the same results?
Dear Judy, Yes, thawed frozen bananas should provide the same results. Hope this helps.
I use lukewarm water for ground flaxseed in vegan version – it thickens even faster. Using grated cooked beets is another alternative – although its still good to use it together with any fruit puree.