November is the month of Sweet Potatoes over here so today I’m bringing you a Sweet Potato Mini Muffins recipe I found over at The Lean Green Bean blog (she is a fellow RD, rocks at food prep, and I love her blog).
As you may know by now, I rarely cook recipes with more than say 5 ingredients, so this one definitely fit the bill! Sweet potatoes, bananas, peanut butter, eggs, cinnamon, and of course I added some dark chocolate chips (1/3 cup).
This recipe was quick and easy. I used the sweet potatoes in a bag that I found at Target, so I just heated them in the microwave a few minutes and then mashed them up.
I also doubled the recipe because I wanted to have plenty of mini muffins for my photo shoot (of course!). The original recipe reported to make 14 mini muffins and my double batch resulted in 29 mini muffins.
Nutrition Facts: Sweet Potato Mini Muffins
Serving size: 1 mini muffin with chocolate chips (although are you really going to eat only one?!)
Serving size: 1 mini muffin without chocolate chips
And remember, sweet potatoes are a great way to add fiber, Vitamin A, potassium and color to your food! These mini muffins are a yummy little treat and can be eaten for breakfast, snacks, or as a dessert (preferably with the chocolate chips 🙂 ).
Have you tried baking with sweet potatoes?