Tender Sweet Potato Banana Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the wet ingredients and whisk thoroughly to combine all components.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
