I love sweet potato AND banana equally, so putting them together in muffin form made a lot of sense.
Like my one-bowl banana bread, this sweet potato banana muffin recipe is simple, vegan and very low in sugar.
It only requires two tablespoons of agave or maple syrup as a sweetener.
Why use sugar to overpower the flavors of banana and sweet potato anyway? We don’t need it.
How these baking recipes will help you with the 80/20 approach:
I’m starting to post more baking recipes because when it comes to the 80/20 approach, sweets are kind of a must.
I get asked a lot about sugar cravings and how to avoid binge eating. The simple answer is by gradually cutting out sugar from your diet, the cravings will disappear.
I no longer reach desperately for the peanut m&ms, Talenti ice cream and Tate’s chocolate chip cookies like I used to.
And if I do indulge in sweets, I’d rather make them myself so I know exactly what’s in it.
That’s the best, most effective way of cutting down sugar: cooking and baking at home, and simply not adding sugar to your food!
Of course, there’s sugar in sauces (like ketchup) and other products we may use at home. But at least we can have much more control over the sugar content when baking and cooking at home.
If you’re worried about having baked goods in the house (and eating them all at once) check out my banana bread recipe for a breakdown on how to avoid that.
As always, I encourage you to change up this recipe however you want.
I considered adding peanut butter and chia seeds to it but just stuck with the chocolate chips. I have a hunch this would also go really well with marshmallows instead of chocolate chips!
These sweet potato banana muffins will last up to a week in the fridge in an airtight container. You can also freeze them in Ziploc bags for those times you have a muffin craving! If you want, store them on your countertop covered for up to four days.
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