*This post for whole wheat sweet potato banana muffins first appeared on February 5, 2012. The recipe has been tweaked slightly (to make it even better, of course!) and the pictures updated. It had been 4+ years since I made these muffins (one of the best part about going back and updating these old posts is forcing myself to make some of the older recipes on here!) and the second they came out of the oven, I knew that was an unfortunate thing. These might honestly be one of my favorite muffins I’ve ever made. Perfectly moist, subtly sweet (the banana is not overpowering at all in these) and just so, so delicious with some salted butter smeared in the middle of one warm from the oven or a drizzle of quality honey (I can’t get enough of this peach honey from this quaint little store we visited in Saratoga, NY last fall). They can pass for breakfast, a healthy snack mid-day or even in a savory capacity alongside dinner, especially a soup, stew or chili kind of meal. Enjoy! (*text below is original)
These whole wheat sweet potato banana muffins are perfect for breakfast or as a healthy snack. Smear with butter or drizzle with some quality honey. Best served warm!
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 a pretty healthy mid-day snack.
Versatile little buggers.
Sometimes expired food is a good thing.
- 2 1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 cup coconut sugar, (or brown sugar)
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1 egg
- 1 cup sweet potato puree/mashed sweet potatoes
- 1 banana, mashed (about 100g)
- 3/4 cup any kind of milk (dairy, nut, etc.)
- chopped pecans for topping, *optional
- Preheat oven to 375 degrees and grease a mini-muffin tin with baking spray. *see note for full-size muffin tray
- In a large bowl combine the flour, baking powder, baking soda, spices and salt.
- In another large bowl, combine all the coconut sugar, maple syrup, coconut oil, egg, sweet potato, banana and milk. Whisk until batter is somewhat smooth and thoroughly combined.
- Pour wet ingredients into the bowl with the dry ingredients and mix with a spatula until well combined.
- Scoop batter in spoonfuls into the greased muffin tins. Top with chopped pecans if using.
- Bake for about 10 minutes until muffins are risen and the tops and sides are just starting to turn golden brown.
- Remove from oven, let sit in muffin tin for 5 minutes before transferring to a cooling rack.
This recipe will make about 10-12 regular sized muffins if you don't have a mini-muffin tin. Follow the same instructions, just bake for an additional 10 minutes (20 minutes total).
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