Moist, naturally sweetened banana muffins made with a blend of almond and sweet potato 'flours'. Warm cinnamon and nutmeg teamed with the super-spice turmeric make this recipe a perfect go-to for cooler weather, while a base of sweet potato complex carbohydrates and nuts support sustained energy levels.
Preheat oven to 350 degrees Fahrenheit.
In a medium mixing bowl, combine sweet potato and almond flours, cinnamon, turmeric, nutmeg, salt, and baking soda.
Portion evenly into lined standard-size muffin tins.
Bake at 350 for 20-25 minutes or until slightly brown.