These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!
*Originally published 2/2013. Updated 2019 & 2021*
Hi Friends!
I first developed the recipe for these Sweet Potato Banana Bites way back in 2013. They’re one of the first homemade snacks I made for all three of my kids when they first started eating solids and they’ve been a favorite each time. Now my kids are 6, 4 and 2 and I still make them several times a month! Watch my younger two make some to see how easy it is.
All you need are four simple ingredients that you probably already have on hand – sweet potato, banana, peanut butter (or your favorite nut butter) and eggs. Then you can add your favorite mix-ins if you’d like – cinnamon and vanilla, chocolate chips, frozen blueberries etc. The thing I love most is that you don’t really even need to measure. I never do. I grab a medium-large sweet potato, stab it a few times with a knife and throw it in the microwave for 5 minutes. Once it’s cooked, I slice it open, scoop the insides out into a bowl, add a medium banana and a couple spoonfuls of peanut butter and mash it all up. Mix in two eggs, a few shakes of cinnamon and a handful of chocolate chips and you’re done!
I always make these as mini muffins and my silicone muffin tin works best. If you use a metal pan, be sure each mini muffin hole is well greased! I store these in the fridge because they are pretty moist and my kids and I eat them cold at snack time. (If you need them to be nut-free you can try sunflower seed butter.)
Sweet Potato Banana Bites
Want to see how easy they are? Here’s a video of my oldest making them as a toddler!
A few notes about these Sweet Potato Banana Bites:
- They’re not super sweet, but they’re sweet enough for me!
- They’re gluten-free and dairy-free!
- You can eat them for dessert, for an afternoon snack or before a workout
- The recipe is very forgiving so your measurements don’t have to be exact.
Here’s how you make them:
PrintSweet Potato Banana Bites
These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 14-16 mini muffins 1x
Ingredients
- 1/2 c cooked, mashed sweet potato (approx 1 medium)
- 1/2 cup mashed banana (approx 1 medium)
- 1/4 c nut butter
- 2 eggs
- cinnamon, to taste
- Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc
Instructions
- Smash the sweet potato and banana together in a small bowl.
- Add the peanut butter, eggs and cinnamon & mix well.
- Stir in any additional mix-ins and spoon into greased mini muffin tins.
- Bake at 375 degrees for 18 minutes.
Feel free to customize by using your favorite nut butter. I’ve made them with peanut butter, almond butter and sunflower seed butter- all delicious.
You can also mix-in things like chia seeds or fruit instead of chocolate chips- I love mixing in frozen blueberries or fresh cranberries!
And If you’re looking for something like this that’s a little bit sweeter, you should definitely try my Healthy Brownie Bites! With just two extra ingredients, I transformed my sweet potato bites into a healthy, bite-sized chocolate dessert!
Looking for more healthy snack ideas? Check out some of my favorites:
See all my snack recipes here.
These bites are a staple in my weekly food prep routine because they make a great healthy snack for my kids. If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! (I’ve also got a Freezer Food Prep ebook if you need help with that!)
Enjoy!
–Lindsay–
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Just about all my favorite food items combined into one thing! Peanut butter, sweet potato, and bananas. Um, these need to be made asap! I can’t believe how awesome these bites look, I thought for sure there was going to be flour added to these!
i know! kinda crazy right?!
Do provide a calorie count and other nutritional information on your recipes? Or do I need to calculate them? These sound great but, I need to know where to stop.
Oops, i found it on myfitness pal
https://www.verywell.com/recipe-nutrition-analyzer-4129594
I use this, it works great
Hi Lindsay,
You mentioned that you cld substitute with apple sauce – wld that be in replace if the nut butter?
Cheers
that would be in place of the bananas
These look awesome! I love that you didn’t add any sugar to the recipe. Sometimes things are too sweet to me, or have more sugar than the recipe actually needs and utilizing the bananas sweetness usually makes it so much yummier (to me). 🙂
i agree for sure!
Looks good, Lindsay! I can’t decide which one I’d like better, though. Muffin or slice. Hmm…
i say try them both ways like i did 🙂
Looks yummy! I think I have all the ingredients in my kitchen right now….
let me know if you try them!
Yum! I think I’d like these … just with extra chocolate chips haha! 😉
Will definitely try them! I may add some baking powder and sub PB2 for regular peanut butter.
Yum! I’m pinning these for later! 🙂 I’ll have to sub out the peanut butter for almond butter, but I’m sure they’ll still taste amazing!
i’ve heard they’re still great with almond butter 🙂
I just made 2 batches with almond butter instead of PB…added shredded coconut and chopped raw pecans…YUMMERS!
Oh yes, these are definitely pin-worthy!
thanks lady!
ooh the may NOT BE FOR EVERYONE but they be for us.
woohoo!!! enjoy 🙂
I gotta go find a sweet potato, then these are MINE. Mmm…. 😉
yay! enjoy!!
Ohhhh! These look yummy! You could also use sunflower seed butter or almond butter. Yummm!
yep! for sure!!
minus the egg I’m on board, I know I’d love this. I have a egg replacer now so maybe I can actually bake these
yay! hope they turn out great!
I was also looking to make this sans the eggs. I’m assuming the eggs are mostly a binder, so did the egg replace work, or if not perhaps a flax egg would be better? Thoughts?
Interested to know if you tried the flax egg?
Making these with my daughter! We are huge muffin fans!! Thanks for sharing!!!
yay! let me know the verdict from the kiddo!
wow these look delicious! I would’ve never thought about putting a banana and sweet potato together! definitely pinning!
I don’t have sweet potatoes on hand but I’m assuming I could sub pumpkin? That I am hoarding like there’s some apocalypse on the horizon. I might add a little chia to the mix too and at 62 calories for 12 servings (using pumpkin), I can totally get on board with those babies!
i think they’d be great with pumpkin!
They only had white sweet potatoes at my grocery store, have you ever tried with those or just the red? I’m going to try it out and see how it is.
i haven’t, but let me know!!
I think this combo sounds great!!
OMG YUM ….
I’m so glad you posted this recipe. I’ve been thinking about things to make for Vishnu when’s he’s studying and wants a little snack or even a little something to satisfy my post-dinner sweet tooth. These will be perfect!
yay! hope he likes them!
Clearly I made it known that I was one of those people super excited for this recipe 😉 And I am! I can’t wait to try them! I don’t have a mini muffin pan, just a regular one, so I’ll have to do a little experimenting too…
you could always use a regular muffin pan and just only fill them a little bit full!
You can’t go wrong with sweet potato and peanut butter!! What a great healthy treat. Just those added Choc chips would hopefully satisfy my sweet tooth 🙂
I really love sweet potatoes and love peanut butter and bananas, so I think I’m going to have to give these a try. I’ll add them to the list of things to make during weekend food prep. 🙂
yessss! enjoy!
Those are all ingredients that I love, so I don’t know how one could go wrong here!
haha i agree 🙂
These look delicious – I can’t wait to give them a try!
I think I have all these ingredients in my pantry already. I’ll have to try these out 😀
woohoo! let me know what you think!
Yum – thanks for sharing!
Oooohhh, I really love all of those things! I bet there are delicious!
they’re pretty darn good in my book 🙂
Yum these look amazing. And so simple too! I totally have all of those ingredients in my house right now! Thanks for the great recipes!!
you’re welcome! thanks for reading!
Yum! I love, love, love sweet potatoes. I would have never thought to combine them with peanut butter and chocolate chips to make muffins, though! I can’t wait to try them. I’m on a muffin kick lately, and recently made flourless peanut butter banana muffins that are pretty amazing. Thanks for sharing! 🙂
oooh those sound good too!
Kim, how can I get your recipe for Peanut Butter Banana Oatmeal Breakfast Muffins? They sound so goo
Thank you.
I think I could make these and just eat the dough!!!
Yum! Pinned for later…
thanks so much for pinning!
I love the flavors in these! It reminded me of the shake I posted yesterday because I’ve made it with butternut and sweet potato. I bet these would be really good crumbled in top of a smoothie bowl… Ohhhh…
Looks like some sexy comfort food to me! So moist and delicious! 😀
They may not be for everyone, but I’d be willing to put money on it that they would suit me juuuuussst fine. Pinning this one for sure!
thanks lady! let me know if you try them out 🙂
I love the short ingredient list! I would totally eat like 5 of these at a time 🙂
yep…that’s what i usually do!
Very interesting! Gonna put these to the “damn that’s good” test!
ooooh love it! let me know the verdict 😉
I want to try these out on my son. He is a picky eater but will eat most thing in a muffin form. I can’t wait to try them.
yay! hope he likes them!
These look really tasty, but I do have one question. You say “half a sweet potato,” I have a 5 lb sweet potato sitting at my house. Do you think you could estimate the amount you used?
probably 1/2-2/3 cup
sounds great!! i love trying unique recipes 🙂
Hi Lindsay, an awesome recipe! I can’t wait to try it. But one question: did you mean 1/2 CUP of sweet potato or a half of a sweet potato for the batch of 12 mini muffins? It just looks like very little ingredients for even just 12 mini muffins. 🙂 Thanks!
i used 1/2 of a medium sweet potato…but it was probably 1/2-2/3 cup
These look yummy! I love sweet potatoes, bananas and pb. It might not even make it to the oven. 😉
haha love it!
You finally shared the recipe!! 🙂 I think these look so tasty…but I will have to try after Easter since I gave up the beloved PB for lent!! They look like a great Pre-run snack!!
let me know what you think!!
mmmmm these look tasty & super easy. Just what I like 😉
hehe me too 🙂
YUM!! You make the best combos!! I MUST TRY THESE!
thanks lady! enjoy!
Wow! These look and sound really good!
makes us want a banana right now 😉
these look great!!!
Brillant, delicious and so easy!
that’s my game plan 😉
I’m going to have to try these out.
Sounds like a great breakfast on the go!
i agree 🙂 enjoy!
Those look amazing!!!!
These look killer!!! I like them cold out for the fridge, too 🙂
yessss….cold bites for the win!
I have been waiting on these little gems! 🙂 Do you think butternut squash would work instead of sweet potato? I’m allergic to sweet potatoes. Big bummer.
yep! i think it would be just fine!
Look so yummy, wish I could have some right now. LOVE sweet potatoes, have one w/ almond butter every morning, think I’d sub that instead of pb. (goes great w/ bananas too) Might try chia gel as substitute for eggs, and no chocolate chips (can’t eat chocolate). Maybe the chunky almond butter would make up for the texture.
I can’t wait till my 30 day paleo challenge to be over so I can try these! Sounds good 🙂
yay! enjoy! you could also make them with almond butter and without chocolate chips!
Bookmarking this recipe now.. So easy to make! I love how there is no flour needed. Thank you!!
you’re quite welcome 🙂 enjoy!
I have been eating sweet potatoes with peanut butter every morning (is that weird?) so now i can’t wait to mix it up and try sweet potatoes this way! thanks for the recipe.
not weird at all in my book 🙂
Those look amazing! And I love the idea to keep them chilled in the fridge. These are going on my “to-bake” list! 🙂
let me know how they turn out!
If you wanted to make these sweeter but still keep them relatively healthy, you could try adding 1/4 cup of high quality maple syrup or honey to the recipe…just a thought!
very true!
Hi Lindsay,
What is the nutritional value of these sweet potatoes bites ?
i’m not sure. but there are lots of free nutrition calculators that you can type the ingredients into!
Makin’ these tonight! They look awesome! I’ll love you know how it goes!
hope they were great!
do you back or boil your sweet potato?
i usually microwave it or bake it!
came through Parita’s blog- I am always looking for healthy snack like this one- need to make it ASAP.
I think I’m gonna make these tonight!!! All my favs all in one. Perfect! Great idea!!
le tme know what you think!!
I love these! I substitute 3 flax eggs when I double the batch to make them vegan and they make the perfect, delicious snack!
I have one of the pickiest 2 year olds ever… He helped me make these this afternoon and proceeded to eat 2 of his “cupcakes” tonight. And I can see how I can vary this some and keep him interested. Thanks!
awww i LOVE THIS!!!
So, I’ve made these twice already and love them. I decided to make them tonight, but I forgot that I didn’t have a banana. I made them with avocado instead and I have to say, I love them, too. It really is good. They have a similar taste, but at the same time, it’s just a tad different.
Pinning.. and excited to make!
I have been making endless huge batches of these as mini muffins for my toddler (and me…) for a full year — she and I both love them! Thank you for the awesome recipe! Oh, and I take them to my baby play dates, where they are gobbled up like candy 😉
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awwww i love hearing that! you’re quite welcome!
Love the sweet potato banana bites. I just made them…I like them hot and am sure I’ll like them cool too. Thank you so much for your blog, FB page, you’re an inspiration!!
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Just made these and I’m obsessed already! Definitely going to be trying the bar version next to top with fresh fruit and nut butters (aka the perfect breakfast). Thanks so much for the great recipe!
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yay! so glad to hear you liked them!
Oh my goodness these look great! The perfect on-the-go breakfast or little dessert! Thanks for the recipe!
you’re welcome! enjoy!
I’m in nursing school and doing the weekly food prep thing! Made these this week, Love stuff to bring to clinicals for my 15 min breaks between patients that keep me going! These are GOOD! I added the dark chocolate chips 😉
yay! so glad you liked them!
I have been wanting to make these for months! Finally got around to it tonight. I doubled the batch and added 1/4 cup of flax meal. Soooo delicious Lindsey!!! Thanks!
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I have been wanting to make these for months! Finally got around to it tonight. I doubled the batch and added 1/4 cup of flax meal. Soooo delicious Lindsay!!! Thanks!
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Holy moly these are in the oven baking now. I cannot wait to try them!! I replaced the peanut butter (since I only have the Jif on hand) with Peanut Butter & Co’s Dark Chocolate Dreams .. also so I didn’t have to add in chocolate chips. I sampled a little of the batter and SOOO good. Glad I found this recipe… I have been searching all morning for something with sweet potatos, bananas, and eggs in it. Thanks!
yay! hope you loved them!
Thank you for this recipe! I have been making these for awhile for my toddler- we waited until after he turned a year to introduce grains/dairy and these are perfect. Of course I leave out the chocolate chips and sub chia seeds instead. Butternut squash puree works too in place of sweet potato. My older son likes them too!
so glad to hear it!!
These sound delicious! Have you ever had anyone make these with PB2? I might have to give it a try!
Thanks for all the yummy ideas!
Loving these and all of the ingredients!! Anything with banana AND sweet potatoes calls my name 🙂 The perfect all day snack!
Just reviewed this recipe for my blog today! I LOVED it – I have a hard time finding easy, pre-workout snacks that provide a good energy boost without being overly filling, but these little muffins worked perfectly.
Love your blog, and I can’t wait to try more recipes! I also have a 5 month old, so I love seeing your adventures with Squish as well 🙂
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So I think this recipe is amazing!!! my son has a nut allergy though and I would love to try these with him… what do you think would be a good substitute for the nut butter??
can he have seeds? you can use sunflower seed butter or you can try soynut butter
Help! How do I substitute peanut butter to cook them for a kid?
you could try sunflower seed butter or soynut butter
I want to try these but don’t have a mini muffin pan. How long should I bake them in a regular muffin pan? Thanks!
i’m not sure. i’ve never made them that way. i would check them at 20 minutes and see how they look!
How long do these stay fresh? Do you store in the fridge or a container on the counter?
Love these lindsay!! Gonna have to try these out with pumpkin for the sweet potato 🙂
xo
I made these tonight, and they are so yummy! I think I put too many dark chocolate chips (I know, I didn’t think it was possible!) I doubled the recipe and only had one mini muffin tin, so I made the rest in a small pan and cut into squares! So easy and yummy!
So glad you liked them!!
The link to the recipe is not working. Can you please repost or resend?
So sorry. It should work on the computer or a tablet. The mobile link is not working but I’m working on it and it should be fixed by morning!
I love how these use banana as the natural sweetener. My 20 month old loves them with raisins and my very picky 4 year old loves them plain. I make for myself with dark chocolate chips and this has become our family fall favorite snack!
These sound delicious! If I make a big batch, can I freeze these?
i haven’t tried freezing these yet. We always eat them too quickly but i think they’d be fine!
Made last night – These are good, with a few disclaimers: they are not sweet, however I used a very fresh banana, so when I make them again I will use a browned banana and if you ever make them you should too. I think a slightly over-ripened banana will give it just the right amount of sweetness. I also used chopped pecans instead of chocolate chips and I used 1 tsp of vanilla instead of adding cinnamon. They are very healthy and ultra clean – just sweet potato, banana, peanut butter, 2 eggs, nuts and vanilla. They definitely have more of a muffin vibe than a “bite” vibe. They are great with coffee for a quick breakfast. I didn’t like them straight out of the oven, but love them room temp!
i like them much better cold, straight out of the fridge, rather than warm!
OMG… my new favorites!!! So easy to make and sooooo good!!
glad you like them!
These are awesome! My sweet potatoes were sitting around for while so I’m sure with fresh potatoes they could be even BETTER. I used chunky PB too bc its all I had and I loved the nutty bites. Thanks LGB!
so glad you liked them!!
I’ve made these twice and love them!! Thanks for sharing this recipe. I use almond butter and through in some chia seeds and dark chocolate chips. Yummy!!
glad you liked them!
I have been looking high and low for sugar/dairy/gluten free chocolate chip cookie that tastes good-this is as close as it gets sooo goid! Thanks
How many calories? I want healthy and high-calorie foods for my toddler and this looked like something he’d enjoy.
i’m not sure. You could put the recipe into my fitness pal!
I just made these and they turned out great! I left out the chocolate chips but added vanilla and dried cranberries. They’re nice and moist, almost custard-like. Thanks for the recipe!
I’m allergic to all nuts and soy… any suggestions on how I can make this recipe work? 😀
can you have sunflower seed butter?
These came out great! So yummy! And I used almond butter 🙂 My three year old even ate one 😉
HOLY WOW, these are AMAZING. Having toyed with paleo baking for a while, I was skeptical on these, but this recipe is truly perfection! Thank you so much for such a great little treat!
awesome! so glad you like them!
Are you using an actual Sweet Potato or a Yam? Big difference!
i’m using what’s labeled as a sweet potato at my grocery store.
I’ll try these. Do they have to go to the fridge as soon as they cool down? How long can they be kept in the fridge for? Can they be frozen?
I put mine in the fridge after i made them and let them cool. They last about a week. I’ve never tried freezing them!
I, an my co-workers, were not a fan of these bites. Too mushy. But I am glad I tried it.
Just recently became gluten free/dairy free and have been attempting baking. This is by far my favorite recipe so far! What ate the two ingredients and amounts added to make your healthy brownie bites? Pretty sure that’s next on my to do list.
so glad you like them! here’s the link to the brownie bites: https://www.theleangreenbean.com/healthy-brownie-bites/
Just wondered if the banana sweet potato bites are in a regular sized muffin tin or a mini. (Cook time!)
yep I use mini muffin tins
Would I be able to add oatmeal?
like rolled oats? That should be fine!
A simple yet delicious recipe.
Looks delish!
Do uou think these will taste ok with flax eggs instead of regular eggs?
Can I make them in regular size muffin pan?
I’m not sure about the flax eggs. I think the eggs are a crucial part of the texture…but it would definitely be worth a try. I’ve made them regular size and don’t like them as much but it can be done. I prefer mini because you get more of the firm/crispier edges all around.
Can I use pumpkin instead of sweet potato?
i’ve done it! it’s not exactly the same- they might be a little more moist nut they’re still good!
These are so good! I made regular sized muffins, just cooked them longer. They didn’t last long!
glad to hear it!!
I’ve been making these for a year now. I add shredded carrot and raisins for a ‘Morning Glory’ version. I eat them with most meals and for breakfast. Sometimes I’ll toast them in my cast iron skillet when making eggs and salad for dinner.
love the morning glory idea!!
I am sure this is a question that has already been answered, but do I use natural peanut butter or does it need to be the thicker kind to make sure it sets right? Thanks!!
i use the natural kind – just peanuts or peanuts and salt
Hi Lindsay – so happy to have discovered your blog. I was looking for healthy recipes for my toddler who is happily exploring the exciting world of taste! I love that the recipes I’ve found here are easy, taste great, use healthy ingredients and no salt. This is perfect for our little guy. Today I tried these sweet potato banana bites as well as your spinach balls – both turned out amazing. He is devouring one of the bites as we speak 😀 Thanks for posting these!
so so glad to hear that!
I made a batch and they are very tasty! How long do these keep? Do you store them in the fridge?
yes i keep mine in the fridge…usually for a 5-7 days
These were delicious! I was in a snack rut with my three and five year olds. They gobbled them up! Thanks!
yay! so glad to hear it!
I really enjoy these! My husband says they are “super healthy” tasting, but I think they are just perfect for a snack or quick breakfast. I have used peanut butter and cashew butter with great results. Love eating them straight from the fridge! Thanks!
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I’m a big lover of these bites!! Has anyone used tahini in place of the nut butter?
I made these last year and was not a fan, but decided to give them a second chance today and loved them this time! I agree with a prior comment that recommends using a ripe banana. I think the first time I made them the banana I used wasn’t ripe enough and I didn’t mash the sweet potatoes enough so they weren’t sweet enough and had an off texture. I’m hooked now though – thanks for another great recipe!!!
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My 1 year old absolutely loves these! Usually double and freeze half for later.
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my one year old loves them as well!
Turned out GREAT!! thank you soo much. I put a little more bananas so they turned out a little watery but i added a little flour and was great. Will make it again!
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yay! glad you enjoyed them!
This is an awesome recipe. I have changed it up to include carrot and coconut threads to improve the texture. I omit the eggs so they are vegan and gluten-free.
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