Mini Muffins: Sweet Potato Banana

Minis You’ll Love

These adorable mini muffins are incredibly simple. With only 4 main ingredients and some spices, you can whip them up in no time. I have used both peanut butter and almond butter with various mix-ins and each combination is delicious. They freeze great and are the perfect on-the-snack for anyone in the family. My toddler started eating these around 10 months and they continue to be one of his favorites. If you are more of a savory person, or can’t get behind a muffin made from sweet potato, check out Revolution Health’s Pancake and Sausage Mini Muffins here!

The following sweet potato mini muffin recipe is adapted from 


·  1 medium sweet potato

·  1 medium mashed banana (very ripe)

·  1/3 c nut butter

·  2 eggs

·  ½ tsp cinnamon

·  ¼ tsp nutmeg

·  Optional mix-ins: chocolate chips, blueberries, coconut, cranberries (about ½ cup)


Microwave sweet potato to fully cook. Allow to cool. Mash the sweet potato and banana together in a small bowl. Add the peanut butter, eggs, and cinnamon & mix well. Stir in any additional mix-ins and spoon into greased mini muffin tins. Bake at 375 degrees for 15-18 minutes.