Chocolate Banana Muffins

I finally found a way to use sweet potato flour in a recipe – and it tastes good! My mom claims them as her favorite 🙂 Satisfy your sweet tooth, chocolate cravings, and needed dose of Vitamin A all in one muffin!

Chocolate Banana Muffins

  • Servings: 9
  • Print

macros/muffin: 11.1 grams carbs, 7 grams fat, 2.8 grams protein


  • 30 grams sweet potato flour
  • 30 grams blanched almond flour
  • 20 grams Hershey’s Cocoa, Special Dark
  • 2 eggs
  • 2 tablespoons shortening + 1/2 tablespoon for greasing muffin tin
  • 2 tablespoons honey
  • 100 grams banana
  • 1 tablespoon vanilla extract
  • 1 teaspoon stevia powder
  • 1 teaspoon baking soda
  • sprinkle of salt


  1. Preheat an oven to 350 degrees Fahrenheit. Grease a muffin tin with 1/2 tablespoon shortening, with space for at least 9 muffins.
  2. Beat the eggs.
  3. Add the shortening and honey, and beat until smooth.
  4. Mash the banana. Add it to the honey, shortening, and egg mixture.
  5. Add the remaining ingredients, and beat thoroughly.
  6. Divide the batter between the muffin cups.
  7. Bake for 15 minutes.
  8. Remove from oven, let cool for 5 minutes, remove from muffin tin, and enjoy!

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