Sweet Potato Banana Nut Muffins

Leftover sweet potatoes and ripe bananas come together to create these perfectly textured, high-protein, Paleo-friendly, Grain-Free Sweet Potato Banana Nut Muffins.

Prep: 10 minsCook: 17 minsTotal: 27 mins
Servings: 12 servings 1x


  • ½ cup cooked sweet potato puree
  • 1 banana, mashed (~⅓ cup)
  • ⅓ cup almond butter, room temperature (may substitute any nut or seed butter of choice)
  • 3 whole eggs
  • 3 Tbsp. pure maple syrup
  • 1 tsp. vanilla extract
  •  cup coconut flour
  •  cup almond flour (may sub with protein powder)
  • 1 tsp. ground cinnamon or pumpkin pie spice
  • 1 tsp. baking soda
  • ½ tsp. salt (decrease to ¼ tsp. if nut butter contains salt)
  • ⅓ cup walnuts, chopped
  • ½ cup optional add-ins – chocolate chips, dried cranberries, dried cherries, raisins, or coconut flakes.


  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, almond flour, ground cinnamon, baking soda, salt, and walnuts.
  5. Divide the batter evenly, filling each of the 12 muffin wells about half full.
  6. Bake for 16-18 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and allow to cool for 15 minutes before transferring to wire rack.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 130
  • Fat: 8 g
  • Sodium: 210 mg
  • Carbohydrate: 12 g
  • (Fiber: 3 g
  • Sugar: 7 g)
  • Protein: 5 g


© The Real Food Dietitians

The BEST Slow Cooker Recipes for Fall

Delivered right to your inbox! 



5 Must-Bake

Fall Baking Recipes 

Delivered right to your inbox!