Daily Archives: August 12, 2018

Sweet Potato Banana Muffins

Some things are perfect on their own, but even better together- like sweet potatoes & bananas.  If you ask me (and my 3 year old), sweet potato & banana are one of the best veggie-fruit combinations for muffins.  I love sweet potatoes for countless reasons including the fact that they are super versatile and loaded with vitamins, minerals, fiber and health-promoting phytonutrients.  And since they are low glycemic and high in fiber, they help to keep a steady handle on blood glucose and prevent spikes in blood sugar.  So adding them to baked good or even smoothies gives a mega boost of nutrition and helps to keep you feeling full and satisfied.

These muffins are super moist and aside from bananas packed with other yummy ingredients like greek yogurt and applesauce.   They also freeze really well and make the perfect addition to a lunchbox! Oh and best part, it only requires 1 bowl making cleanup a breeze!

Fun fact: While Americans often use the names sweet potatoes and yams interchangeably, they are not related.  Yams are native to Africa and Asia and are drier and starchier than sweet potatoes.

Ingredients:

  • 3/4 cup all-purpose flour 
  • 3/4 cup whole wheat flour**
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup sweet potato, cubed, peeled and steamed
  • 2 medium ripe bananas (the darker, the better!), cut into quarters
  • 2 tablespoons 100% pure maple syrup
  • 1 (5.3 ounce) container plain Greek yogurt
  • 2 eggs, whisked
  • ⅓ cup unsweetened applesauce

** for the flour, I combined 3/4 cup cup4cup gluten free all purpose flour + 3/4 cup spelt flour.  But you can use any unbleached all-purpose flour and 100% whole wheat flour.

Directions:

  1. Preheat oven to 375°F. Line a muffin tin with liners; set aside.
  2. In a medium bowl, add the sweet potato and banana, mash well (I use a potato mashed, but the back of a fork works too).  Add in the applesauce, eggs and yogurt and whisk to combine.
  3. Add in both types of flour, baking soda, cinnamon, salt, and cloves.  Stir until evenly moistened. Spoon batter into prepared muffin liners.
  4. Bake 20-25 minutes or until a wooden toothpick inserted near the center comes out clean.  Remove from pan; cool completely