Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 6 Servings
This recipe has always been a part of my family since I was a little kid. This was my grandma’s recipe that she passed on to me. She was a very good cook. You should have seen her worked around the kitchen. Oh, man, she was a wizard! She could turn simple things into something very good like these Banana Muffins! With this very basic set of ingredients, you will surely have the best treats today! I am so excited because now, I get to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Have a blessed day, friends, and I hope you are all well today. By the way, make sure to share this recipe with your friends as well, and don’t forget to smile today. Enjoy!
Ingredients:
2 large Eggs
1/4 c coconut flour
1 medium sweet potato cubed
2 tbsp coconut oil
3 large bananas
1 tsp baking powder
1 tbsp ground cinnamon
1/4 c coconut sugar optional
1/2 tsp Himalayan pink salt
Directions:
1. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
2. Apply coconut oil in a mini muffin pan.
3. Add all the ingredients into a food processor, then pulse until well mixed.
4. Fill each muffin tin with the mixture.
5. Place them inside the preheated oven and bake for about 20 minutes.
6. Remove from the oven and allow them to cool completely at room temperature.
7. Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories 51 | Calories from Fat 18 | Total Fat 2g3% | Saturated Fat 1g5% | Polyunsaturated Fat 0.1g | Monounsaturated Fat 0.2g | Cholesterol 14mg5% | Sodium 70mg3% | Potassium 73mg2% | Total Carbohydrates 8g3% | Dietary Fiber 2g8% | Sugars 4g | Protein 1g2% | Vitamin A15% | Vitamin C2% | Calcium2% | Iron
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