*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 sweet potato banana 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.
Oops.
Obviously, I pay very close attention to expiration dates.
I could’ve used the puree in these sweet potato oat bars, sweet potato bran muffins or sweet potato cookies but, opted to go a slightly different route with banana and whole wheat flour in these 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.
These are not something that will fix a sweet tooth (try this pumpkin banana muffin recipe instead) 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.
Except maybe these peanut butter and jelly muffins or chocolate chip peanut butter banana muffins – I do love both of those!
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.
Love this sweet potato banana muffin recipe?
Try one of these:
Avocado Muffins
Whole Wheat Wild Blueberry Ginger Muffins
Strawberry corn muffins
Carrot raisin everything muffins
Banana Nut Almond Pulp Muffins
Whole Wheat Sweet Potato Banana Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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!)
I bet they would be delicious with some chocolate :) Glad you liked them!
These were sooo good! I ate them all before Mike had a chance to try one.
uhh yea those TJs chocolate bars with cookie spread in the middle…..to.die.for
I really find your blog very interesting… Healthy muffins are delightful for kids and for moms too. Thanks for sharing!
I love muffins! and sweet potatoes….and bananas! c’mon now, this recipe is just great!
Pinned, saved, and can’t wait to make!
these look great and sometimes I have to bring healthy, low/no sugar, and no frosting at all muffins to skylar’s school but still have 5 year olds eat them…these would be perfect for them. Or for me :)
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.
haha. We all have our “moments” ;)
Looks like an awesome recipe!
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.
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.