Name: Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
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); 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

Print Recipe· 3.9 from 11 reviews

If you are craving a comforting, naturally sweet treat that feels like a warm hug from the inside out, these Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe will quickly become your new favorite. Bursting with the cozy flavors of sweet potato and ripe banana, naturally sweetened with maple syrup, and made oil-free for a lighter feel, these muffins offer a moist, tender crumb that’s both wholesome and indulgent. Perfect for breakfast on the go or an afternoon snack, they bring a perfect balance of nutrition and pure deliciousness in every bite.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. In the center, there is a white bowl filled with orange mashed sweet potato. Surrounding it are small bowls and dishes with different powders like white flour in a large beige bowl, brown sugar, and spices with shades of white and brown. There are smooth creamy substances in green and yellow small bowls, and two brown eggs sit in a pink egg tray. Some sweet potato slices and a whole sweet potato add a warm orange color to the scene. A beige kitchen towel holds a glass jar filled with a reddish-orange powder, possibly cinnamon or paprika. Everything is well spaced and presented in clean white and neutral-colored dishes. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but each plays a vital role in creating the perfect texture, flavor, and color for these baked delights. From the hearty sweet potato that adds moisture and sweetness to the warm spices that cozy up the taste, every component is essential.

All-purpose flour (1 ¼ cups): The base of your muffin’s structure; you can swap for gluten-free flour if you prefer.
Oat flour (½ cup): Adds a tender crumb and subtle nuttiness while keeping things wholesome.
Baking powder (1 tsp): Helps the muffins rise beautifully and stay light.
Baking soda (½ tsp): Works with the acidic ingredients to ensure fluffiness.
Cinnamon (1 tsp): A warm spice that gives these muffins their inviting aroma and a touch of sweetness.
Salt (¼ tsp): Balances all the sweetness with a pinch of savory.
Mashed cooked sweet potato (1 cup): Adds natural sweetness, moisture, and stunning golden color.
Mashed ripe banana (½ cup): Provides natural sweetness plus softness and a slight tropical flavor.
Maple syrup (⅓ cup): A natural liquid sweetener that brings depth and richness.
Creamy almond butter (¼ cup): Adds healthy fats and a velvety texture without the need for oil.
Vanilla extract (1 tsp): Enhances flavors with a gentle floral note.
Eggs (2 large): Bind everything together, adding body and lift.
Milk (2-4 tbsp, as needed): Keeps the batter scoopable and moist without diluting flavor.
For the streusel topping: oat flour, coconut sugar, almond butter, cinnamon, and salt combine to a crunchy, sweet cap that’s irresistible.

How to Make Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe

Step 1: Prepare Your Oven and Mixing Bowls

Start by preheating your oven to 350°F and lining a muffin tin with liners. This sets the stage, ensuring your muffins won’t stick and will bake evenly. Next, get ready by setting out your dry and wet ingredient bowls, so the process flows seamlessly.

Step 2: Combine Dry Ingredients

Whisk together your all-purpose flour, oat flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This dry mix ensures your muffins will rise properly and have that perfect spiced flavor throughout.

Step 3: Mix Wet Ingredients

In a separate bowl, vigorously whisk the cooked mashed sweet potato, mashed banana, maple syrup, and almond butter until smooth and creamy. The sweet potato keeps these muffins tender and moist while the banana adds natural sweetness and that lovely tropical touch.

Step 4: Add Eggs and Vanilla Extract

Whisk the eggs and vanilla into your wet mixture to create a flavorful and cohesive batter. The eggs help bind the ingredients and create structure, while the vanilla adds a fragrant warmth.

Step 5: Combine Wet and Dry Mixtures

Gently fold your dry ingredients into the wet mixture, careful not to overmix. If the batter feels too thick, add 2-4 tablespoons of milk to loosen it just enough to scoop easily. The goal is a texture that’s scoopable but not pourable, which makes for muffins with the best crumb.

Step 6: Make the Streusel Topping

Stir together oat flour, coconut sugar, almond butter, cinnamon, and a pinch of salt in a small bowl until the mixture is crumbly. This topping will add a delightful, crunchy contrast to your soft muffins.

Step 7: Fill Muffin Tin and Bake

Scoop batter into the lined muffin tin, filling each cup about three-quarters full. Sprinkle the streusel topping generously over each muffin. Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean. Once baked, let them cool for 10 to 15 minutes to set perfectly while still warm and inviting.

How to Serve Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe

A metal muffin tray filled with twelve cupcake liners, each holding a swirl of smooth, orange-colored batter, placed on a white marbled surface. Around the tray, there are whole and sliced sweet potatoes showing their deep orange insides, a white bowl with a yellow spoon inside filled with light brown flour, a small white bowl containing peanut butter, and a pink egg carton holding three brown eggs. A pale pink textured cloth is partially under the tray, and near the top left corner, a woman's hand is holding a small metal spoon. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are delightful all on their own, but a little extra love never hurts. Try spreading a bit of vegan butter or almond butter on warm muffins for added creaminess, or sprinkle a pinch of cinnamon sugar on top to enhance their cozy flavor.

Side Dishes

Pair these muffins with a cup of hot herbal tea or a creamy latte to create a soothing breakfast or snack moment. Fresh fruit, such as berries or sliced apples, complements their natural sweetness and boosts the nutritional profile of your meal.

Creative Ways to Present

To impress friends or family, assemble a muffin platter with dollops of yogurt, a drizzle of honey, and toasted nuts for contrasting textures. You can also slice the muffins in half and stuff with nut butter and sliced bananas for a delicious muffin sandwich twist.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe in an airtight container at room temperature for up to two days. This keeps them soft and moist, ready for snacking.

Freezing

For longer storage, freeze muffins individually wrapped in plastic wrap or beeswax wrap and placed in a freezer-safe container or bag. They can last up to three months without sacrificing their tender texture.

Reheating

Simply warm your frozen or refrigerated muffins in the oven at 300°F for about 10 minutes or microwave for 20 to 30 seconds. They regain their just-baked softness and taste like fresh out of the oven.

FAQs

Can I use gluten-free flour in this recipe?

Absolutely! This Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe adapts well to gluten-free 1:1 flour blends, making it accessible for gluten-free bakers without compromising texture.

What can I substitute for almond butter?

If you’re allergic or prefer a different flavor, creamy sunflower seed butter or peanut butter works well as an alternative that keeps the muffins moist and rich.

Can I make this recipe vegan?

Yes! Replace the two eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes) and use plant-based milk—your muffins will still turn out tender and delicious.

Is it okay to use canned sweet potato?

While fresh cooked and mashed sweet potato is ideal for best flavor and texture, canned without added ingredients can be an easy substitute in a pinch. Just make sure to drain any excess liquid before mashing.

How long will these muffins stay fresh?

Stored in an airtight container at room temperature, these muffins stay fresh for about two days. Refrigerate them to extend freshness up to five days, or freeze for longer storage.

Final Thoughts

You truly cannot go wrong with this Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe—it’s a perfect mix of wholesome ingredients, gentle sweetness, and utterly satisfying texture. I encourage you to give it a try, whether as a cozy start to your day or a nutritious snack to brighten up any afternoon. Once you make these muffins, they’ll be your go-to recipe for a naturally sweetened, oil-free treat that everyone will adore.