Happy Hump Day, everybody!

I’ve been taking a lot of time this week to think about direction. Like…what’s next on my reading list? Which jobs to I apply to? Which Pokémon Go team do I join? What direction should this blog take? All very important things. Fortunately, today’s treats require very little direction, and make the perfect snack. They’re doubly great because they’re yet another way to harness the goodness of sweet potatoes!

Let’s get started.These muffins have a short but power-packed ingredient list: bananas and sweet potatoes, which are great sources of natural carbs, almond butter, which is a great source of protein, eggs, which add protein and help bind, and ground flax meal, which gives a superfood boost. I decided to keep these plain, but you could add any dried fruits, nuts, or chocolate to make these even more wonderful!The flaxseed really helps these muffins to hold together—although they still will be a little denser than your typical flour and carb-filled muffin. I used mini muffin tins to make these the perfect snack on the way to the gym!A perfectly balanced snack, with a hint of spice and sweetness. At least some things in life are always this easy.

P.S. if you’re a regular here at TBL or just have great ideas, I’d love to know what you’d like to see more of on the blog as I transition to a new season of life and writing! Leave me a message in the comments with your thoughts :)

xx,

Jeanette

Sweet Potato Power Bites (gf, paleo)

adapted from The Lean Green Bean

Ingredients

  • 1 ripe banana, mashed
  • 1 sweet potato, mashed
  • 2 tablespoons ground flax meal
  • 2 eggs
  • 1/4 cup nut butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • Optional mix ins: nuts, dried fruit, chocolate chips

Instructions

  1. Preheat oven to 375F. Grease mini muffin tins using cooking spray.
  2. Using an electric mixer, blend together bananas and sweet potato. Add remaining ingredients and mix until well incorporated. Stir in mix-ins.
  3. Bake for 12-14 minutes until muffins spring back to the touch or toothpick comes out clean.

 

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