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
- 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
- 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
- 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
- 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.
- 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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