Sweet Potato Banana Muffins

Gluten Free & Dairy Free

I love sweet potatoes. I love bananas. I love muffins. It only makes sense I combine them into Sweet Potato Banana Muffins. 

I got this inspiration from various recipes I have scrolled upon. They all had similar flours, sweeteners, and spices. But, I wanted to try my own, grain and dairy free recipe. I wanted these muffins to be dense, thick, moist, and delicious. I wanted these muffins to be heavenly little orange balls with the perfect balance of sweetness and texture. 

Put this into perspective, when you make homemade banana muffins, the most important ingredients are bananas (duh), flour, eggs, oil, and sugar. So, I knew these were necessary ingredients. But what the heck would I use as replacements?!

It actually wasn’t too complicated, I played around with the ingredients until I got the texture and consistency I wanted. For the dry ingredients, I combined 2 grain-free flours with oats: almond flour, coconut flour, and oats. Together, this combination held the muffins together and balanced the texture of the wet ingredients. For the wet ingredients, I chose almond milk, eggs, coconut oil, mashed bananas, and mashed sweet potatoes. This combination created a structure for the muffins while baking and made the actual texture of the muffins softer. For the sweeteners, I added coconut sugar, maple syrup, and vanilla. Yeah, I have quite the sweet tooth. If you are the opposite, you could cut out the maple syrup! And finally, I saved the best for last, spices! With cinnamon, vanilla sugar, and baking spice, these spices gave these muffins the kick they needed. Together, the dry ingredients, wet ingredients, sweeteners, and spices, work together to create the most rich and tasteful muffins. 

I fell in love with this recipe. The muffins weren’t just boring blueberry muffins. They had flavors popping from all different directions. Cinnamon, banana, sweet potato, vanilla! They were chewy (the good chewy) and they were moist (the good moist). I simply could not find a flaw, however, it did take multiple attempts to get here!

These muffins are great mid-morning/afternoon snacks, paired with breakfast, or heated up for dessert. The blueberry walnut crunch muffins are the perfect side to a smoothie in the morning or addition in a yogurt bowl. The chocolate chip muffins are amazing for that post lunch sweet tooth cravings or that dessert you have been waiting all day for! And finally, my favorite trick: heat up your muffin and spread some yummy nut butter on it, you will not regret it!

Enjoy this recipe. Fuel your body. Much love!

Ingredients:

• 2 roasted sweet potatoes mashed and cooled

• 2 ripe bananas mashed

• 1 cup maple syrup 

• 1 cup almond milk

• Vanilla

• 1 egg and 1 egg white

• 1 TBSP coconut oil

• ¾ cup almond flour

• ¾ cup coconut flour

• ½ cup oats

• ½ cup coconut sugar

• 2 tsp of baking powder

• Cinnamon

• Vanilla sugar

• Baking spice

Directions: 

• Preheat oven to 350.

• Mix wet ingredients: sweet potatoes, bananas, maple syrup, almond milk, vanilla, eggs, coconut oil.

• Mix dry ingredients: almond flour, coconut flour, oats, coconut sugar, baking powder, cinnamon, vanilla sugar, and baking spice.

• Pour ½ of the dry ingredients into the wet mixture.

• Mix together, then add in the second ½ of the dry ingredients.

• Add extra almond milk or oats to get the consistency you want.

• Add batter into cupcake pans with liners.

• Bake for 35-40 minutes.

• Keep refrigerated after one day.

Mix-ins/Toppings:

• Dark chocolate chips

• Blueberries with crushed walnuts on top