Banana Sweet Potato Muffins

So I’ve been out of town and traveling the past 5 days. I left on Friday evening to head to College Station to get certified to teach Les Mills BodyFlow classes. I’ve done the RPM training before, obviously, and love the Les Mills company. I enjoyed it even more this time, and had a blast with the group & our trainer! I feel like my little group fitness fire has been reignited. The weekend was spent doing a LOT of BodyFlow (pilates/yoga/tai chi mix class), learning how to teach & coach, teaching and getting assessed three different times, doing two big clinics on our technique, and a 90-minute BodyFlow challenge. Also, I passed my assessment so that’s fun, too! Can’t wait to start teaching.

Our group! picture credit- Jill Sechelski-Jarvis

Our group! picture credit- Jill Sechelski-Jarvis

Then I drove straight into our kick-off night for the Antioch Discipleship School, which I’m on staff for this year. Got to meet the 80 students and get pumped! Then Monday morning we woke up bright and early to head off the Glen Rose, TX, for our orientation retreat. It was life-changing, stretching, challenging, fun, tender, and a blast all at the same time. I had many breakthrough moments with Jesus and with people. I already know this year is going to be a great year! And our class is full of amazing people.

I’m a creature of habit, so traveling can be challenging for me when it comes to eating because a lot of my “norms” are not in place. In College Station, we were basically on our own within a time limit to get our food, but at the retreat we were just served the camp food. These are the things I learned and do to help eat healthily even while traveling:

  • Opt to eat out at a grocery store instead of a fast food place. In College Station I walked to the local HEB and grabbed fresh produce, lean meats, hard boiled eggs, and sushi, instead of going to fast food places. First of all, it saves a lot of money. It also ensures that your ingredients are better, fresher, and simpler. Sounds weird, but trust me- it works.
  • Bring different snacks that pack a punch. Almond butter, fruit, protein bars, veggie chips are all great things to snack on or even make into a meal in a pinch if you need.
  • Load your plate (at camp-like and conference settings) with LOTS of the side veggie, get some meat, and then load up at the salad bar. Ask for extra meat if you can!! For example- on fajita night this week, I loaded my plate up at the salad bar, went through the line and asked for double chicken fajita meat, then added some fajita veggies and topped with salsa. Easy!
  • Ask ask ask!! Ask the people serving if there are other options or if they have any more info about the food they are serving. It never hurts to ask!
  • Don’t freak out if you can’t stay on track. ANY healthy choices you make while traveling are wins! Focus on what you CAN do and do it the best that you can!

IMG_1599.JPGThese were just some of the snacks I packed for travels!

Do you have any travel snacks or tips you always use when traveling?  


I made these little muffins randomly last week and really loved them! The banana and sweet potato combo makes for a naturally sweet and very moist muffin! You could also make this 21-day sugar detox friendly by taking out the chocolate chips and honey. Enjoy!

IMG_1560.JPGIMG_1562.JPG

Banana Sweet Potato Muffins
Makes 12 muffins
Ingredients:

  • 2 ripe bananas (the browner, the better!)
  • 1 small sweet potato, baked until as gooey as possible, and peeled
  • 1 tbsp honey
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1 cup extra dark choco chips (I recommend Enjoy Life chocolate chips) or cocoa nibs

Directions:

  1. Preheat oven to 375 degrees.
  2. Mash bananas in a medium mixing bowl with a fork. Add the sweet potato and mash together really well, until all the clumps are gone and the bananas and potato are incorporated.
  3. Add honey and eggs, then mix again. Add flours and baking soda, then mix again until a batter forms.
  4. Fold in chocolate chips or cocoa nibs.
  5. Add muffin liners to a muffin tin and spray well with cooking spray. Pour batter into 12 of the tins until about 2/3 of the way full. Top with extra chocolate chips if you want 🙂
  6. Bake in the oven for 20-22 minutes, remove and let cool for at least 3 more minutes. Enjoy!

IMG_1561.JPGBe inspired,

Alexa

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