Preheat oven to 350 degrees F. Line a mini muffin tin with liners or non-stick cooking spray.
In a large bowl, mix together mashed sweet potato, peanut butter, banana, eggs, maple syrup and vanilla until combined. In a small bowl, stir together the almond flour, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients and stir until just combined.
Evenly distribute the mixture between 24 mini muffin cups. The mixture may go slightly over the top of the cup.
Bake for 13-15 minutes or until toothpick comes out clean when inserted.
Allow the muffins to fully cool before removing them from the muffin tin. Store in the fridge for up to four days or in the freezer for up to 3 months.
* Store muffins in an air-tight container or ziploc bag in the fridge for up to four days or in the freezer for up to 3 months.
*Nutrition is calculated based on one mini muffin.
Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg