Ingredients:

Dry Ingredients

• 1 cup all-purpose flour (1:1 gluten-free flour works too)
• ¼ cup fine-ground almond flour
• ¼ cup ground flax seeds (or hemp seeds)
• 1 ¼ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ⅛ tsp nutmeg

Wet Ingredients

• 1 mashed extra ripe banana
• ¼ cup diced Dutch Baby Gold Idaho® potato (about 4 baby potatoes, or any other mild white potato)
• ¼ cup melted butter (or coconut oil)
• ¼ cup egg whites
• ½ tablespoon vanilla extract
• ¼ cup maple syrup (or agave)
• ¼ cup Greek yogurt (plain, any fat level)
• 3 tbsp cup avocado oil (or vegetable oil)

Mix-ins

• ½ cups of chocolate chips or nuts
• Yogurt Dip
• ½ cup plain Greek yogurt 
• ½ cup whipped cream cheese
• 4 tbsp maple syrup

Directions:

1. Peel and dice the Idaho® potatoes into ½” cubes. Place in a microwave-safe bowl covered with water. Microwave for 5 minutes. When done, drain the water and mash well with a fork.
2. In a medium bowl, add the mashed Idaho® potatoes with the banana and mash the banana to mix it well with the potatoes. Then add the rest of the wet ingredients. In another large bowl, mix together all the dry ingredients. Add the wet ingredients to your dry ingredients, then add your chocolate chips and gently fold until just incorporated. It’s totally ok to still have some lumps; it’ll continue to rehydrate while it sits.
3. Preheat the oven to 350 degrees to let it preheat while the batter rehydrates. Prepare a mini muffin tin with foil liners or use a silicone baking mold.
4. Scoop the batter into your mini muffin tin, filling each one ¾ths of the way. Bake for 17-20 minutes or until golden brown and clean when a toothpick is inserted.
5. Meanwhile, make the yogurt dip by using a hand mixer to combine the dip ingredients. If it’s too thin, leave it in the fridge to thicken up.