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Sweet Potato Banana Muffins

Sweet Potato Banana MuffinsThese delicious, nutritious sweet potato and banana muffins are terrific for breakfast, brunch, or as an afternoon snack. Tuck one in your child's lunchbox for a healthier dessert, too!

Recipe Ingredients:

1 3/4 cup unsifted all-purpose flour
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cups mashed sweet potatoes
2/3 cup mashed ripe banana
1/4 cup melted butter
2 large eggs slightly beaten
3/4 cup milk
1/2 cup chopped toasted pecans

Cooking Directions:

  1. Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.
  2. In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.
  3. Fill prepared muffins pans 2/3 full.
  4. Bake in a preheated oven at 400°F (205°C) for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm.

Makes 24 muffins.

Tip: Leftover muffins may be used in a Sweet Potato Bread Pudding.

Nutritional Information Per Serving (1/24 of recipe): Calories 215kcal, Vitamin A 3,492IU, Fat 8.5gm, Carbohydrates 31gm, Cholesterol 48mg, Potassium 187mg, Protein 4gm, Vitamin C 5mg, Calcium 41mg.

An original recipe prepared specifically for The North Carolina SweetPotato Commission by Marianne Langan.

Recipe and photograph courtesy of North Carolina Sweetpotato Commission.