Rootz Sweet Potato Banana Nut Protein Muffins

Written by Harrison Levy — March 28, 2017

We can't get enough of these protein muffins by The Real Food RD's . Take a look at the full recipe below!

  • ½ cup cooked sweet potato puree
  • 1 ripe banana, mashed (~⅓ cup)
  • ⅓ cup almond butter (may substitute any nut or seed butter of choice)
  • 3 whole eggs
  • 2 Tbsp. pure maple syrup
  • ½ tsp. vanilla extract
  • ¼ cup coconut flour
  • ¼ cup Rootz protein powder
  • 1 tsp. ground cinnamon or pumpkin pie spice
  • 1 tsp. baking soda
  • ½ tsp sea salt
  • ⅓ cup walnuts, chopped
  • Coconut Butter (optional)
  • Coconut Sugar (optional)
  • Optional add-in’s - dried cranberries, dried cherries, raisins, coconut flakes, or chocolate chips
  1. Preheat your oven to 350 °F. Line a muffin tin with paper liners or grease with oil.
  2. In a bowl combine sweet potato, banana and almond butter; stir until smooth.
  3. Next add the whole eggs, maple syrup and vanilla; stir until smooth.
  4. Lastly mix in the coconut flour, protein powder, ground cinnamon, baking soda, sea salt and walnuts.
  5. Divide the batter evenly, filling each muffin well. Optional - top each muffin with a banana slice, chopped walnuts, sprinkle of coconut sugar and dash of cinnamon.
  6. Bake for 15-17 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and transfer muffins out of pan and onto wire rack to cool.

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