Tender Sweet Potato Banana Muffins Recipe

Introduction

These Tender Sweet Potato Banana Muffins are a delightful blend of natural sweetness and warm spices. Perfect for breakfast or a snack, they offer moist texture with a crunchy streusel topping. Enjoy a nourishing treat that’s both comforting and wholesome.

Ingredients

• 1 ¼ cups all-purpose flour (or 1:1 gluten-free flour)
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup mashed cooked sweet potato (about 1 medium)
• ½ cup mashed ripe banana (about 1 large)
• ⅓ cup maple syrup (or coconut sugar)
• ¼ cup creamy almond butter (drippy)
• 1 tsp vanilla extract
• 2 large eggs
• 2-4 tbsp milk (only as needed to loosen batter)

Streusel Topping

• ¼ cup oat flour
• 2 tbsp coconut sugar (or brown sugar)
• 3 tbsp creamy almond butter (or melted coconut oil/butter)
• pinch cinnamon
• pinch salt

Instructions

1. Step 1: Preheat your oven to 350°F and line a muffin tin with paper liners.
2. Step 2: In a medium bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt.
3. Step 3: In a separate bowl, combine the mashed sweet potato, mashed banana, maple syrup, and almond butter. Whisk until the mixture is smooth.
4. Step 4: Add the eggs and vanilla extract to the wet ingredients and whisk until well combined.
5. Step 5: Gently fold the dry ingredients into the wet mixture until just combined. If the batter is too thick, add 2 to 4 tablespoons of milk gradually until it is scoopable but not runny.
6. Step 6: Prepare the streusel topping by mixing oat flour, coconut sugar, almond butter, cinnamon, and salt in a small bowl until crumbly.
7. Step 7: Scoop the batter into the muffin tin, filling each liner about ¾ full. Sprinkle the streusel topping evenly over the muffins.
8. Step 8: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the muffins to cool for 10 to 15 minutes before serving. They are best enjoyed warm with a little butter.

Tips & Variations

• Use ripe bananas for natural sweetness and optimal moisture.
• Substitute creamy almond butter with peanut butter or sunflower seed butter if preferred.
• For a nut-free version, replace almond butter with coconut oil and use nut-free milk.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, simply use a 1:1 gluten-free flour blend in place of the all-purpose flour to make the muffins gluten-free.

What can I use instead of maple syrup?

You can substitute maple syrup with coconut sugar, honey, or agave nectar depending on your preference and dietary needs.

Tender Sweet Potato Banana Muffins Recipe

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★★★★★

4.9 from 123 reviews

These Tender Sweet Potato Banana Muffins are a wholesome, naturally sweetened treat perfect for breakfast or a snack. Made with nutrient-rich sweet potatoes, ripe bananas, almond butter, and a crumbly oat streusel topping, they offer a moist texture and warm, comforting flavors. Lightly spiced with cinnamon and nutmeg, these muffins are easy to make and can be adapted to gluten-free diets by using gluten-free flour.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Muffin Batter

• 1 ¼ cups all-purpose flour (or 1:1 gluten-free flour)
• ½ cup oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup mashed cooked sweet potato (about 1 medium)
• ½ cup mashed ripe banana (about 1 large)
• ⅓ cup maple syrup (or coconut sugar)
• ¼ cup creamy almond butter (drippy)
• 1 tsp vanilla extract
• 2 large eggs
• 2–4 tbsp milk (only as needed to loosen batter)

Streusel Topping

• ¼ cup oat flour
• 2 tbsp coconut sugar (or brown sugar)
• 3 tbsp creamy almond butter (or melted coconut oil/butter)
• pinch cinnamon
• pinch salt

Instructions

1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free flour), oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
3. Combine Wet Ingredients: In a separate bowl, whisk the mashed cooked sweet potato, mashed ripe banana, maple syrup, and creamy almond butter until the mixture is smooth and uniform in texture.
4. Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the wet ingredients and whisk thoroughly to combine all components.
5. Incorporate Dry into Wet: Pour the dry flour mixture into the wet batter and gently fold it in until just combined, being careful not to overmix to keep the muffins tender.
6. Adjust Batter Consistency: If the batter is too thick to scoop, gradually add 2 to 4 tablespoons of milk until the batter is scoopable but not pourable.
7. Prepare Streusel Topping: In a small bowl, mix the oat flour, coconut sugar, creamy almond butter, cinnamon, and salt until the mixture becomes crumbly, forming the streusel topping.
8. Fill Muffin Tin and Add Topping: Scoop the batter into the lined muffin tin, filling each cup about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
10. Cool and Serve: Allow the muffins to cool in the tin for 10 to 15 minutes before removing. These muffins are best enjoyed warm, optionally with a pat of butter.

Notes

• You can substitute all-purpose flour with gluten-free 1:1 flour to make these muffins gluten-free.
• Use maple syrup or coconut sugar interchangeably depending on desired sweetness and flavor.
• Adjust milk quantity as needed to achieve the right batter consistency; too much milk will make muffins dense.
• The streusel topping can be made with melted coconut oil or butter instead of almond butter for a different flavor.
• Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
• For a vegan version, substitute eggs with flaxseed eggs and ensure the butter used is plant-based.

Keywords: sweet potato muffins, banana muffins, healthy muffins, gluten-free muffins, breakfast muffins, almond butter muffins, streusel topping