These whole wheat sweet potato banana muffins are perfect for breakfast or as a side to savory dishes.
Sometimes the stuff you see on here is a result of creativity on my part, inspiration from other amazing resources or just intense cravings. This is not one of those times.
These muffins had one sole purpose and that was to get rid of a can of sweet potato puree that had been sitting in my pantry for about 2 years, expired by 5 months.
Obviously, I pay very close attention to expiration dates.
I actually find muffins kind of difficult to get right on the first shot, so I was pretty surprised when these ended up turning out exactly how I had envisioned them. Mostly savory, no intense banana flavor (I just wanted to use it for natural sweetness rather than sugar), perfect with butter, but just as good with soup or chili.
These are not something that will fix a sweet tooth (at all) but that’s ok because there are way better things in life (like TJ’s dark chocolate cookie butter bars…o.m to the g) than muffins for sweet tooth episodes anyway.
So far, they’ve been enjoyed for breakfast, as a side at dinner and as pretty healthy mid-day snack.
Versatile little buggers.
Sometimes expired food is a good thing.
- 2½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup brown sugar
- 3 tablespoons maple syrup
- 3 tablespoons melted coconut oil
- 1 egg
- 1 cup sweet potato puree
- 1 banana, mashed
- ½ cup milk
- Preheat oven to 375 degrees and grease a muffin (or mini muffin) tin.
- In a large bowl combine the dry ingredients (flour through salt).
- In a medium bowl combine all the remaining (wet ingredients) and whisk well to combine.
- Pour wet into dry ingredients and mix until combined.
- Pour batter into muffin tins.
- Bake for about 20 minutes for regular sized muffin tins or 10-11 minutes for mini-muffin tins.
- Remove from oven, transfer muffins to a cooling rack and let sit for 5 minutes.
- Best served warm (also good reheated in a toaster oven).