High Protein Sweet Potato-Banana Muffins

These muffins are so, so moist and delicious! *You can use applesauce instead of mashed banana, if you want a more benign taste. Banana made this recipe the moistest - so up to you!! * You can use 1/4 mini chocolate chips to sweeten, rather than maple syrup. The maple syrup does make the batter more moist. NOTE: This recipe makes 10 regular size muffins. You can stretch to make 12 smaller muffins, but watch cooking time if you do this.

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Step 1

Preheat Oven to 350 degrees Fahrenheit. Grease a muffin tin with cooking spray. (NOTE: if you want to use paper cupcake liners, that is fine, too!)

Step 2

Place cooled sweet potato flesh (no skins), banana, eggs, oil and vanilla in a large mixing bowl. Whisk to blend.

Step 3

Add almond and oat flours, protein powder, baking powder, baking soda, salt and cinnamon. Mix all together. Final step is to add Maple Syrup - combine together. THIS BATTER IS QUITE THICK - THAT IS NORMAL.

Step 4

Fill muffin tins and bake for 23-26 minutes - until knife comes up clean. Cool and then take muffins out to cool completely. Store muffins at room temperature for up to 2 days, then refrigerate or freeze leftover muffins.