Who doesn’t love to indulge in a sweet, buttery muffin now and again? What I love even more are these delicious Sweet Potato Muffins, loaded with healthy, energizing ingredients that I can happily have and share with my family often.
Why You’ll Love Sweet Potato Banana Muffins
Fully loaded with healthy, energy-boosting ingredients, these light and fluffy sweet potato banana muffins make the perfect guilt-free snack, breakfast, or dessert. They’re my all-time favorite muffins -so soft, fluffy, and especially delicious hot out of the oven.
Sweetened with bananas, sweet potato, and a little bit of maple syrup, pecans add a buttery crunch that perfectly complements the mild sweetness of the maple syrup. Already made without eggs, you can easily make these yummy treats vegan by substituting non-dairy milk.
How to Make Perfect Purees
To make perfectly blended purees, use a hand-held immersion blender on the peeled and steamed sweet potatoes and roasted butternut squash. If you don’t have time to make homemade butternut squash and pumpkin puree, feel free to substitute it with canned.
How to Make Sweet Potato Muffins
Preheat the oven to 400 degrees Fahrenheit and line a large muffin pan with liners. Spray the inside of the muffin liners with non-stick cooking spray to prevent the muffins from sticking to the paper.
In a large bowl, combine all of the dry ingredients and set aside. In a separate mixing bowl, mix together the soaked chia seeds, milk, vanilla, applesauce, coconut oil, and maple syrup. Once combined, add the pureed banana, butternut squash, and sweet potato.
Gently fold all the ingredients together without over-mixing. Add the chopped nuts (optional) before evenly dividing the muffin batter into the cups for baking.
Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Note: This recipe makes approximately 18 muffins.
Storing and Freezing Leftover Muffins
Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.
Freezing: To freeze these sweet potato muffins, allow them to cool completely before transferring them to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.
More Delicious Muffin Recipes
- Banana Nut Muffins Recipe
- Raspberry Banana White Chocolate Chip Coconut Muffins
- Homemade Bakery Blueberry Muffin Recipe
- Blackberry and Orange Muffins with Dark Chocolate
If you make this Sweet Potato Muffins recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Sweet Potato Muffins
Ingredients
- 1.75 cups white whole wheat flour
- ½ cup oat bran
- 1 tablespoon baking soda
- ¾ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 3 teaspoon chia seeds - soaked in 3 tsp water for 10 minutes
- 1 cup milk - cow, almond, coconut, soy
- 1.5 teaspoon vanilla extract
- ¼ cup applesauce
- 2 tablespoon coconut oil - melted (or butter)
- ⅓ cup maple syrup
- 1 large ripe banana
- ¾ cup butternut squash puree - or pumpkin
- ½ cup cooked sweet potato - mashed
- ¾ cup chopped pecans or walnuts
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with muffin liners and lightly spray with your favorite non-stick cooking spray.
- In a large mixing bowl whisk together all the dry ingredients: flour, oat bran, baking soda, salt and pumpkin pie spice. Set aside. In a separate large bowl, whisk together all the wet ingredients: soaked chia seeds, milk, vanilla, applesauce, melted oil, and maple syrup. Into the same bowl as the wet ingredients, mix in the pureed banana, butternut squash and sweet potato, making sure all three are well combined.
- Gently fold the dry ingredients into the wet ingredients being careful not to overmix! Fold in the chopped nuts.
- Divide batter between 18 prepared baking cups and bake for approximately 20 minutes or until toothpick inserted into the center comes out clean.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Is it okay to use baking powder instead of baking soda in this recipe? And if so, how much? Thanks.
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