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Chocolate Chip Muffin Bites

Prep: 10 min
Cook: 25 min
Total: 35 min

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

Step 1

Set oven to 350F.

Step 2

Mix together all of the dry ingredients in a bowl.

Step 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.

Step 4

Add the remaining wet ingredients to the bowl with the potato and mix together using a hand mixer (recommended).

Step 5

Fold in the dry ingredients and mix everything together. If desired, add the chocolate chips OR your favorite frozen berry.

Step 6

Spray a mini-muffin pan with nonstick cooking/baking spray.

Step 7

Evenly divide the batter among the molds (I put 1 chocolate chunk on top of each one).

Step 8

Bake for 25 minutes until golden brown, or until a toothpick comes out clean whenever the muffin is pierced.

Step 9

Allow to cool for a brief moment in the molds, then enjoy!

Step 10

Store in the refrigerator or freezer in a sealable bag or container.