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Chocolate Chip Muffin Bites

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 79
Protein 2g
Fat 3g
Carbs 12g
Total Time 35 minutes

Got leftover cooked potato from your weekly meal prep? Don’t toss it away…make a delicious muffin batter to curb those sweet cravings throughout the week.

Fact: I love this recipe. One of my favorite snack ideas.

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Chocolate Chip Muffin Bites

Ingredients

Ingredients for 28 mini-muffins

  • 1 cup cooked potato flesh (red, russet or sweet)
  • 1 ripe banana
  •  Dry
    • 1 1/2 cups wheat flour (or oat flour)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1/2 teaspoon turmeric
    • pinch of sea salt
    • OPTIONAL – 20g unflavored collage peptide or vanilla isolate whey protein
      • Note: you will need to add in tablespoons of almond milk in order to loosen the batter
  • Wet
    • 1 egg + 1 egg white (lightly beaten)
    • 2/3 cup almond milk, unsweetened
    • 4 tablespoons coconut oil
    • 1 tablespoon vanilla extract
    • 1/3 cup coconut sugar
    • 1 teaspoon (1g) Swerve or Stevia
  • 1/3 cup dark (>60% cacao) chocolate chips (optional)
Steps
  1. Set oven to 350F.
  2. Mix together all of the dry ingredients in a bowl.
  3. In a separate bowl, mash up the cooked potato. Note: if the cooked potato has been in the fridge, allow it to settle to room temperature to make it easier to manage.  Add in a ripe banana and mash with a fork.
  4. Add the remaining wet ingredients to the bowl with the potato and mix together using a hand mixer (recommended).
  5. Fold in the dry ingredients and mix everything together.  If desired, add the chocolate chips OR your favorite frozen berry.
  6. Spray a mini-muffin pan with nonstick cooking/baking spray.
  7. Evenly divide the batter among the molds (I put 1 chocolate chunk on top of each one).
  8. Bake for 25 minutes until golden brown, or until a toothpick comes out clean whenever the muffin is pierced.
  9. Allow to cool for a brief moment in the molds, then enjoy!
  10. Store in the refrigerator or freezer in a sealable bag or container.

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Calories
79
Protein
2g
Fat
3g
Carbs
12g
Sodium
-
Fiber
1g
Sugar
4g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.