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Banana Sweet Potato Muffins

Serves 24     adjust servings


  • 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.
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