Muffins are one of my go-to comfort foods. Savory or sweet, they serve up a delicious plate of flavors and reassurance that life is good. Hence why my recipe collection includes quite a few muffin recipes.
Honestly I have no idea how I stumbled across this recipe, but these Sweet Potato Banana Muffins proved both delightful and reasonably healthy.
I made quite a few changes to the recipe in my adaptation. Major ones include using white and brown sugars while using less overall, adding allspice and nutmeg, swapping oil for applesauce, and of course adding bananas. Other additions could include chocolate chips (yum), walnuts, yogurt, cranberries, oats, and just about anything else you can think of. PS - your kitchen will smell AMAZING while these babies are in the oven. Enjoy!
Sweet Potato Banana Muffins
Adapted From: This Chick Cooks
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 2 eggs, at room temperature, lightly beaten
- 1 cup cold mashed sweet potatoes, plain
- 1/2 cup mashed ripe banana
- 1/4 cup applesauce
- 1 cup rice or almond milk
- chopped walnuts for topping
Preheat oven to 375 F. Line the muffin pan with liners or grease.
In a bowl, mix together dry ingredients, including the flours, baking soda, baking powder, spices, and salt.
In an electric mixer, combine sugar, applesauce, eggs, and milk together. Next, mix in the vanilla. Follow with the mashed bananas and sweet potatoes.
Slowly add dry ingredients to wet ingredients, until just barely mixed. Finish mixing by hand, folding gently together until incorporated. Fill muffin cups 2/3 full and sprinkle walnuts over the top. Bake for 12-18 minutes, depending up mini or regular muffin size. Cool on a rack on the counter. Store in an airtight container for up to 5 days.