I am so thankful to her for introducing me to these wonderful little morsels!
I didn’t have any sweet potatoes in the pantry when I first read the recipe, so I opened a can of pumpkin and used that instead. I loved them immediately… and I really enjoyed them for a quick snack with a dab of almond butter on top!
I know my Weight Watchers buddies are going to want some details...
I didn’t have a mini muffin tin at the time so I just used my regular sized silicone muffin cups.
I made 9 regular muffin-size 'bites' instead of the 18 minis that Gabby made and they came out to only 12 calories each.
Then I made them with a whole mashed banana and enjoyed them just as much. I think the banana makes them a bit sweeter, too. Again, 9 regular muffin-size 'bites' and these were 19 calories each.
And Saturday morning I was making a batch of Bacon and Egg Muffins, so I decided to do a batch of ‘bites’, too…. I had about 1/4 cup of mashed sweet potato in the fridge so I mixed 1/4 cup of unsweetened applesauce with it and made up my ‘bites’…. wonderful!
So it worked out to only using half the prescribed amount of the ingredients but I made 12 mini muffins out of it and they are 9 calories each. You can see the size difference between the mini muffin tin and the regular size muffin cups that I used for the Bacon and Egg Muffins.
So now mine truly are just little ‘bites’.
They do make wonderful little snacks… a perfect mix of protein and carbs. Of course they need to be stored in the fridge, but are very portable and handy…. and it is so fun to see what combos you can come up with.
Check out the original recipe at Gabby’s Gluten Free and then get cooking!
What other combinations do you think would work?… kabocha squash perhaps, and maybe some pureed strawberries.