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

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Tender Sweet Potato Banana Muffins are naturally sweetened and oil-free, making them a wholesome and delicious breakfast or snack option. Moist from the sweet potatoes and bananas, with a lightly spiced crumbly streusel topping, they offer a perfect balance of flavors and textures. Made with simple ingredients and easy to prepare, they’re ideal for those seeking a healthier muffin without sacrificing taste.

Ingredients

Sweet Potato Banana Muffins

  • 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: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures that the leavening agents and spices are evenly distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the mashed cooked sweet potato, mashed banana, maple syrup, and almond butter until smooth and fully combined.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the wet mixture and whisk thoroughly to incorporate them evenly.
  5. Blend Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing. If the batter feels too thick and not scoopable, add 2 to 4 tablespoons of milk to loosen it slightly.
  6. Prepare Streusel Topping: In a small bowl, mix the oat flour, coconut sugar, almond butter, cinnamon, and salt together until crumbly and well combined.
  7. Fill Muffin Tins and Add Topping: Scoop the batter into the muffin liners, filling each about ¾ full. Sprinkle the streusel topping evenly over each muffin.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  9. Cool and Serve: Allow the muffins to cool for 10 to 15 minutes before serving. They are best enjoyed warm, optionally with a smear of butter.

Notes

  • The batter thickness may vary depending on the moisture content of the banana used.
  • Measure the sweet potato after it is cooked and mashed for accuracy.
  • You can use either coconut sugar or brown sugar for the streusel topping to suit your taste.
  • For added flavor and texture, feel free to mix in chocolate chips, blueberries, or pecans into the batter.
  • Muffins will continue to set as they cool, so avoid overbaking.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/tender-sweet-potato-banana-muffins-naturally-sweetened-oil-free-recipe/