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?
- 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
- 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.
- 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.
- 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.