Banana Sweet Potato Muffins

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Banana Sweet Potato Muffins
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Banana Sweet Potato Muffins

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Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • Dry Ingredients

  • 1 cup oat flour

  • 1 cup whole wheat flour (or another flour of your choice)

  • ⅓ cup date sugar

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 2 tablespoons ground flaxseed

  • 1½ teaspoons cinnamon

  • ½ teaspoon vanilla bean powder

  • Wet Ingredients

  • 1¼ cup roasted and mashed jersey sweet potato*

  • 2 small ripe bananas (about 6.5 ounces)

  • ½ cup plant milk

  • 2 tablespoons apple cider vinegar

  • Optional Ingredients

  • Handful of your choice of chopped nuts mixed into the batter

  • Cinnamon sugar (50/50 blend of cinnamon and date sugar) for topping

Directions

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine all of the dry ingredients in a large mixing bowl. For fluffier muffins, feel free to sift the ingredients.
  • Add all of the wet ingredients to a high speed blender or food processor and blend until combined. It doesn’t have to be completely smooth, and for a more rustic muffin you can skip the blending altogether and simply mash the ingredients until well-mixed.
  • Add the blended wet ingredients to the mixing bowl with the dry ingredients and stir until everything is well-combined, but do not overmix. If using chopped nuts, stir those in now.
  • Divide the batter evenly in a 12 muffin cup silicone pan (or use silicone or parchment muffin liners), and gently flatten out the tops as needed. Optional: If using the cinnamon sugar, sprinkle a layer onto the bottom of each section of the muffin pan before dividing the batter evenly. Then sprinkle another layer on top.
  • Bake for 25 to 30 minutes. To test for doneness, gently poke a muffin in the center, if it springs back quickly, it is done.
  • Serve warm or chilled with your favorite nut butter. Store extra muffins in the fridge or freezer.

Recipe Video

Notes

  • If you can’t find jersey sweet potatoes or hannah yams, you can use another variety of sweet potato, however the moisture content varies so the final muffin may turn out a different texture. If you use orange sweet potatoes, you may need to increase the amount of flour to compensate, otherwise the muffins will be a little gooier. Or if you want an orange sweet potato bread, you can try out my Sweet Potato Spice Bread.