*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!

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.


Obviously, I pay very close attention to expiration dates.

These sweet potato banana muffins are made with whole wheat flour and have just a subtle hint of sweetness making them a great healthy snack! Drizzled with honey or smeared with butter, these whole wheat sweet potato banana muffins are a great snack, breakfast or even dinner side.

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.

Try these sweet potato banana muffins out for any meal of the day. Made with whole wheat flour and natural sweeteners, they're a healthy little bite!

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.

Except maybe these peanut butter and jelly muffins – I do love 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.

Perfectly moist and just subtly sweet, these sweet potato banana muffins can be enjoyed for any meal of the day and even enjoyed for a quick snack!

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

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4.37 from 11 votes

Whole Wheat Sweet Potato Banana Muffins

Servings: 24 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Whole Wheat Sweet Potato Banana Muffins
These whole wheat sweet potato banana muffins are perfect for breakfast or as a healthy snack. Smear with butter or drizzle with good honey.


  • 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).


Serving: 1SERVINGCalories: 124kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 9mgSodium: 90mgFiber: 2gSugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods
Cuisine: American
Founder and Writer at Running to the Kitchen | About

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.

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Recipe Rating


  1. I added some applesauce to make the mix less thick (but still healthy!) and added some dark chocolate chips…because I have a sweet tooth :) They are delicious — thank you!!

    1. Yum! Glad you liked them :) was just contemplating making a batch to have for the week myself!

  2. What a lovely, lovely muffin. I’ve convinced our girls on the goodness of sweet potatoes over the past year, need to try this recipe on them!

  3. OK these are so cute, and omg you are using Saratoga Honey! My sister went to school there, and we LOVE their products and packaging!

    1. We went upstate for our anniversary in the fall and found the shop. I’m literally OBSESSED with this honey and I normally don’t even love honey by itself. I want ALL the flavors now.

  4. So glad you brought these back Gina! They sound amazing. I have not tried sweet potato muffins but I’m anxious to give them a go!

  5. I’ve tried pumpkin in muffins, but never sweet potato… genius! Totally putting that on my to do list :)

  6. 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?

  7. 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. 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 :)