These Banana Sweet Potato Muffins are about as spooky as it gets around here on Halloween. For dorky costumes, though, we’re the place to be.
Dorky Halloween costumes are a real specialty of mine. The other day I walked into our local Ricky’s costume store and thankfully fainted on contact with the first price tag I touched. I say thankfully because otherwise I would certainly have been bludgeoned to death by the giant boobs of Slutty Hermione Granger or Fishnet Policelady Vampirate. (I am a not-so-shy nursing mom, and I’ve never seen anything like it. Even the clerk volunteered that the store is “basically one big ad for a Wonderbra.”) But give me an old cardboard box, a couple of permanent markers and a skein of yarn—and pumpkin, I’ll see you in heaven.
As a kid I was: a Kleenex box with a tissue sticking out, a table with a spaghetti dinner on it, a front-loading washing machine, a Ssips juice box with a straw. As a kid I was not: able to ride the bus or sit down at my desk on Halloween, asked out on any dates on Halloween, cool. “Un”fortunately I could not recover any pictures of myself for this post.
Fortunately, I am not as shy about showing off my children’s dorky costumes from years past.
Although I will happily sacrifice comfort for creativity where costumes are concerned, I could never bring myself to do the same with taste for Halloween treats. I’m also a total lightweight where spook factor is concerned—even Martha Stewart’s creepy cocktails give me the heebie-jeebies. Truth be told, if I were Queen Halloween, you’d all be getting a big schlog of this in your cauldrons. Thankfully I’ve found a happy medium in these orange muffins, liberally adapted from this recipe. They have a delicate crumb and a mild flavor that both kids and adults will like. As long as your costume allows your hand to reach your mouth (which is by no means a certainty around here), you’ll be devouring them all Halloween day.
What about you? Do you have any dorky skeletons in your closet? What was your best childhood costume?
Banana Sweet Potato Muffins
-makes about two dozen-
2 small ripe bananas, mashed
4 oz plain yogurt
2 small cooked sweet potatoes, skinned and mashed
1/4 cup brown sugar, packed
3/4 cup white sugar
12 Tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1. Preheat the oven to 375° F. Line two standard muffin pans with paper liners. In the bowl of a stand mixer fitted with the wire whisk, combine the bananas, yogurt, sweet potatoes, brown sugar and white sugar. Mix on high speed until lightened in color and texture, about 3 minutes. Add the butter, eggs and vanilla and mix until well-combined, stopping to scrape down the sides of the bowl when necessary.
2. In a medium bowl, combine the all-purpose flour, white whole wheat flour, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
3. Spoon the batter into the muffin cups, filling them a little more than halfway. Bake for 18-20 minutes, until a tester inserted into the center of a muffin comes out clean.