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an open banana sweet potato muffin in a muffin tin
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4.74 from 19 votes

Banana Sweet Potato Muffins

I originally created this banana sweet potato muffin recipe back in 2009, when my kids were very little and SO not into the spooky side of Halloween. We loved them so much that they ended up in regular rotation throughout the year.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Muffins and Quickbreads
Cuisine: American
Keyword: banana sweet potato muffins, sweet potato muffin reicpe, sweet potato muffins
Servings: 24 muffins
Author: Carolyn Gratzer Cope

Ingredients

  • 2 small very ripe bananas, peeled and mashed
  • 9 ounces (260 grams) roasted sweet potato, peeled and mashed
  • 4 ounces (114 grams) plain yogurt
  • ¼ cup light brown sugar packed (53 grams)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs
  • 12 tablespoons (168 grams) butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups (240 grams) all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Instructions

  • Preheat the oven to 375° F with a rack in the center. Line two standard muffin pans with paper liners.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the wire whisk, combine the bananas, sweet potatoes, yogurt, brown sugar, and granulated sugar. Mix on high speed until lightened in color and texture, about 3 minutes.
  • Add the eggs, butter, and vanilla and mix until well-combined, stopping to scrape down the sides of the bowl when necessary.
  • Sift in the flour, baking soda, salt, cinnamon, and nutmeg. Mix on low speed until just combined.
  • Scoop the batter into the muffin cups, filling them a little more than halfway. Bake for 15 minutes, until a tester inserted into the center of a muffin comes out clean.

Notes

  1. Two small bananas still in their skins should weigh about 9 ounces / 260 grams.
  2. 9 ounces of roasted sweet potato comes from two to three small potatoes. To roast sweet potatoes, preheat the oven to 400°F with a rack in the center. Wash the potatoes and prick them all over with a fork. Place on a baking sheet and roast until very tender, usually 45 to 60 minutes depending on size.
  3. You can use any kind of plain yogurt, with any fat content.
  4. To measure flour by volume, use the spoon and level method. Learn how here.
  5. If you like, you can substitute up to 1 cup whole wheat pastry flour for an equal measure of the all-purpose flour.
  6. Once cooled, muffins will keep in an airtight container at room temperature for two to three days.

Nutrition

Calories: 164kcal | Carbohydrates: 21.3g | Protein: 3.4g | Fat: 7.6g | Fiber: 1.3g

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