Pumpkin Banana Muffins

These muffins are paleo, whole 30, grain free, sugar free, and delicious. Totally kid approved! 
Ingredients

•  1/2 cup cooked sweet potato puree
•  1 ripe banana, mashed (~⅓ cup)
•  3 eggs
•  ⅓ cup sunflower seed, almond or cashew butter (may substitute any nut or seed butter of choice)
•  2 T coconut oil, melted
•  2 T pure maple syrup
•  ¼ cup coconut flour
•  ¼ cup flour
•  1 t cinnamon
•  1 t baking soda
•  ½ t salt
•  ⅓ cup add-in’s: dark chocolate chips, chopped nuts*, sunflower seeds, dried cherries and/or raisins (optional)

*Variations- We skipped the maple syrup, we used 1/2 cup of almond flour and no coconut flour, we also skipped the coconut oil. Ella put 1 dark chocolate chunk in some of the mini muffins. 

Instructions

•  Preheat your oven to 350 °F. Line a mini-muffin tin with paper liners or grease with oil.
•  In a medium bowl, whisk together the coconut flour, arrowroot flour, cinnamon, baking soda and salt. Set aside.
•  In a sauce pan, combine and melt maple syrup, coconut oil, sunflower seed butter over medium heat. Remove from heat and slightly cool.
•  Add the sweet potato, banana, eggs, coconut oil, sunflower seed butter, and maple syrup to the dry ingredients and stir to combine.
•  Divide the batter evenly, filling each muffin well.
•  Bake for 15 minutes. If making regular sized muffins, bake for 22-25 minutes or until an inserted toothpick comes out clean. Remove from oven and transfer muffins out of pan and on to wire rack to cool.

Nina Pears