I originally made these Sweet Potato and Banana Muffins as part of a clean eating challenge, and my oh my. They came out even better than I anticipated. The flavors of the sweet potato and banana are deliciously satisfying, the chia seeds give it a nice little protein boost, and the dark chocolate chips add a creamy decadence. I love that these lend themselves to being a great “grab and go” option since mornings aren’t my favorite. Make a batch (or two!) ahead and just keep them in the fridge/freezer until you need them.
While you can eat these cold (don’t) or at room temperature, I highly recommend warming them through first. You’ll get the most out of the flavors at a slightly warm temperature. Warm, melted dark chocolate makes basically anything better.
Remember to bake your sweet potato in advance! If you’re having sweet potatoes with dinner one night, throw an extra one in the oven and save it for these muffins. You can mash and freeze the baked sweet potato so you have it ready whenever you need it. Just thaw it out before mixing it with the other ingredients.
Want to make this added-sugar-free? I weep at the thought, but you can omit the dark chocolate chips. Before you do, though, remember that dark chocolate is healthy chocolate. Science, y’all.
TEXTURE TIP: The texture of these is pretty moist, especially since there’s no flour whatsoever in this recipe. If you find that they’re not quite firm enough for your liking and you’d prefer something a little closer to a traditional muffin, try adding some oat flour in with the batter. Don’t go out and buy oat flour, though — just pour some old fashioned oats into a food processor and blend until you reach a flour-like consistency. Oat flour absorbs moisture really well, so you don’t need to add much to dry these out a bit. Start with 1/4 cup and go from there.
Sweet Potato and Banana Muffins
- 2 tbsp chia seeds
- 3 medium bananas
- 1 large baked sweet potato (skin removed)
- 4 eggs, beaten
- 1 tsp cinnamon
- 1/4 cup dark chocolate chips
- Step 1 Preheat oven to 350.
- Step 2 Mix chia seeds in 2 tablespoons water and let sit for 5 minutes to hydrate the seeds.
- Step 3 In a large bowl, mash together bananas, cooked sweet potato, eggs, cinnamon, dark chocolate chips, and hydrated chia seeds (do not drain).
- Step 4 Divide batter evenly in a lightly greased muffin tin and bake at 350 degrees for about 10 minutes.
- Step 5 Serve warm (and save some for later!)