Soft and fluffy muffins made with wholesome ingredients. Everyone that tries them, loves them!
It’s no secret around here that I love sweet potato. And I especially love adding sweet potato puree to baked goods. It’s similar to pumpkin puree in texture, but I think it’s much more flavorful than pumpkin.
The sweet potato pairs wonderfully with the subtle chai spices used in these muffins. I like to top them with pepitas and sunflower seeds, but they are just as good without any seeds. Bake these up today for a feel good treat to enjoy anytime!
Sweet Potato Banana Muffins
Soft and fluffy Sweet Potato Banana Muffins. Made with whole wheat and natural sweeteners, these are the perfect snack any time of the day.
Ingredients
Dry Ingredients
- 1.5 cups white whole wheat flour
- 1/4 cup coconut sugar
- 2 tablespoons flax meal
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Spices
- 1.5 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cardamom
- 1 pinch ground cloves
Wet Ingredients
- 2 bananas very ripe
- 1 cup sweet potato puree
- 2 large eggs
- 1/3 cup maple syrup
- 1.5 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 2 tablespoons almond milk
Instructions
- Preheat your oven to 350º F. Line a 12 cup muffin tin with liners or lightly spray with nonstick spray.
- In a large mixing bowl, combine the flour, flax meal, baking soda, baking powder, salt, and all the spices. Whisk well, make a well in the center, and set aside.
- In a separate mixing bowl, mash the bananas with a fork or potato masher. Add the eggs, maple syrup, coconut sugar, sweet potato puree, and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry. Add the melted coconut oil and almond milk and mix with a rubber scraper or large spoon. Mix the batter until the dry ingredients are just combined. A couple lumps are okay, do not overmix. Let the batter sit for about 10 minutes.
- Evenly divide the batter between 12 muffin cups. Top with pepitas and sunflower seeds if desired.
- Bake on a middle rack of the oven for 20-24 minutes. The muffins are done when the tops spring back when you touch them or a toothpick inserted in the center comes out clean. Let cool slightly in the muffin pan, about 10 minutes. Carefully remove muffins from the pan and cool completely on a wire rack before storing.
- Muffins will keep well on the counter for 2 or 3 days. Place in the fridge for longer storage.
Notes
- Use canned sweet potato puree or make your own as shown here.
- Any milk can be subbed for the almond milk.
- Honey or agave syrup can be subbed for the maple syrup.
- These freeze well. Cool completely, place into ziplock freezer bag, squeeze the extra air out of the bag, and seal.
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