Sweet potato + bananas are a match made in heaven. I know it may sound a little strange, but don’t knock it till you try it, I promise. Sweet potatoes and bananas are two of the sweetest fruits/vegetables, so they work perfectly in baked goods like this! These sweet potato banana muffins are gluten-free, dairy-free, and refined sugar-free. My family went crazy over these muffins, and for a good reason!

It took me a while to get these muffins right. I tried making plain sweet potato muffins, but they came out way too moist (I know, I hate that word too). Then, I made a sweet potato banana bread in a loaf pan which was absolutely incredible. The only problem was that it was still too wet, but the flavor is on point. I think I’ve finally got it down with this one! They say third times a charm, right? I have been loving these sweet potato banana muffins for snacking, dessert, or adding to my yogurt bowls. Adding fresh baked goods to yogurt has to be one of my favorite parts about trying new recipes. You guys are going to love this fall-inspired muffin recipe!

What Ingredients Do I Need?

These sweet potato banana bread bread muffins are gluten, dairy, and refined sugar-free. Once you start baking gluten-free, it’s really easy to make a variety of recipes once you have the staple ingredients. They may seem pricier at first, but they last a long time and can be used for almost everything! Here is everything you will need:

Sweet potatoes
Bananas
Eggs
Coconut sugar
Coconut oil
Vanilla extract
Almond flour
Ground cinnamon
Salt
Baking powder
Baking soda

Pantry Swaps

If you don’t have all of the above ingredients, you can still enjoy these muffins. Here are some pantry swaps that would work in these muffins:

Eggs –> Chia/Flax eggs
Coconut sugar –> Cane sugar
Coconut oil –> Olive oil or melted butter
Almond flour –> All-purpose flour

Sweet Potatoes in Muffins?

I know, it sounds weird. As it says in the name, sweet potatoes have a natural sweetness that is perfect for baked goods. Most people use sweet potatoes in savory recipes, but I absolutely love using them in sweet dishes. Some of my favorite ways to eat sweet potatoes are roasted in cinnamon, roasted and dipped in peanut butter, or in my yogurt. Sweet potatoes are a wonderful root vegetable that is high in fiber and vitamin A (great for vision!)

How Should I Store These?

These muffins should be kept in the refrigerator and will stay fresh for up to 1 week. If they’re not eaten within a week, store them in the freezer for up to 6 months.

Sweet Potato Banana Bread Muffins

Recipe by Mary WeissCourse: Breakfast, Snack, DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup cooked and mashed sweet potato
2 ripe bananas*
2 eggs
1/3 cup coconut sugar
1 tbsp melted coconut oil
1 tsp vanilla extract
2 cups almond flour
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder

Directions

Take a medium sweet potato, poke it with a fork and wrap it in a paper towel. Microwave for 7-8 minutes, or until softened. Allow it cool.
Preheat the oven to 350 degrees.
In a large bowl, combine the mashed sweet potatoes, bananas, eggs, coconut oil, coconut sugar, and vanilla extract. Mix until everything is well combined.
In a separate bowl, add the almond flour, cinnamon, salt, baking powder and baking soda.
Combine the dry ingredients in with the wet and stir until a thick batter forms.
Spray a muffin tin with non-stick spray and scoop the muffins into the molds. They will not rise much so you can fill them to the top.
Bake for 30 minutes or until a toothpick comes out clean. Enjoy!