Whole Wheat Sweet Potato Banana Muffins

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.

Whole Wheat Sweet potato Banana Muffins

Obviously, I pay very close attention to expiration dates.

Whole Wheat Sweet Potato Muffins

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.

Sweet Potato Banana Muffins

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.

Sweet Potato Banana Muffins with Whole Wheat Flour

Sometimes expired food is a good thing.

Whole Wheat Sweet Potato Banana Muffins
 
Prep time
Cook time
Total time
 
These whole wheat sweet potato banana muffins are perfect for breakfast or as a side to savory dishes.
Author:
Serves: 12 regular muffins
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees and grease a muffin (or mini muffin) tin.
  2. In a large bowl combine the dry ingredients (flour through salt).
  3. In a medium bowl combine all the remaining (wet ingredients) and whisk well to combine.
  4. Pour wet into dry ingredients and mix until combined.
  5. Pour batter into muffin tins.
  6. Bake for about 20 minutes for regular sized muffin tins or 10-11 minutes for mini-muffin tins.
  7. Remove from oven, transfer muffins to a cooling rack and let sit for 5 minutes.
  8. Best served warm (also good reheated in a toaster oven).

 

Comments

  1. says

    sound awesome, I agree muffin baking is quite tricky as far as texture. Too dry and it’s all over, too crumbly and they are just annoying. These would be great to serve with chilli on the superbowl in fact!

  2. says

    Now these are the healthy bites of wholesome goodness that I’ve been craving! Last night I overdid it on the sugar and woke up this morning with no craving for sweets whatsoever. Just something stablizing and yummy – these are perfect! Thanks for sharing, Gina! :-)

  3. says

    Ooops in hit submit before I was done talking. These look great! I everything on hand to make these except for pastry flour, so I’ll just use regular whole wheat.

    • Running to the Kitchen says

      I cringe when baked goods have cups upon cups of sugar so I’m always on a mission to reduce it! Just an fyi, regular whole wheat will definitely change the texture of these. If you have regular AP flour, I’d consider mixing it half and half at least. Not sure how they’d come out with 2.5 cups of regular whole wheat.

  4. says

    I love when experimental recipes turn out exactly how you envision. Unlike some cookies I made this week that may have turned out rather salt-lick like. Apparently you can’t take a well salted cookie and a well salted butterscotch and put them together without making the final product taste salty. Weird. In my defense, both parts tasted fabulous separately.

  5. Chris says

    Better late to the party than never! Just made these in my gluten-free way…..but used pumpkin since I baked up a couple last night. Also threw in 1/2 tsp. cinnamon. Looking forward to being able to pull one out of the freezer whenever the mood strikes! I might have to throw in some bittersweet chocolate bits NEXT time! (‘Cause there WILL be a next time!)

  6. says

    I’ve never actually incorporated sweet potato into baked goods but I will most definitely give them a try. And I love that these are on the healthier side of muffins too, which is always a plus come breakfast time :)

  7. Sarah says

    I just made these with some leftover sweet potatoes and I must say they are delicious! I added some mini cinnamon chips that had just arrived from King Arthur Flour as extra incentive for my kids and because I have a super sweet tooth and its a great flavor pairing.t I think they would still be wonderful without the cinnamon chips.

  8. Lois says

    Just curious – I have these in the oven now, but had to add some liquid to make the batter mixable.

    Does this recipe really use just 1/2 C milk?

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: