These muffins were inspired by Off Her Cork. I read Andrea’s Thanksgiving Day recap and the idea of putting bananas in sweet potato casserole to sweeten it caught my attention right away. I had wanted to make some muffins with some hearty, healthy ingredients that were also relatively low in added sugar and this gave me a great idea to work with.
These muffins are made with the flesh of a mashed sweet potato, banana and maple syrup for sweetness, and flax and whole wheat flour for an extra nutritional boost. They are slightly sweet with a hearty texture. The banana comes through and the sweet potato adds a special richness.
Sweet Potato Flax Muffins
2 cups whole wheat flour
¼ cup ground flaxseed meal
4 tsp baking powder
½ tsp salt
1 egg, beaten
¼ cup maple syrup
¼ cup butter, softened
1 ripe banana, mashed
1 sweet potato, flesh only, mashed
½ cup milk
Preheat the oven to 375 degrees F and lightly grease a 12 muffin pan. In a large bowl mix together the flour, flaxseed, baking powder and salt. In a separate bowl mix together the egg, maple syrup and butter. Combine well and add in the mashed banana, sweet potato and milk. Slowly incorporate the dry ingredients mixing gently just until they are incorporated into the batter. Divide the batter evenly into each muffin tin. Bake 15 to 18 minutes.
Sweet potato? Say no more! I’m sold 🙂
Fantastic combination of flavors. I love the idea of mixing banana in with sweet potato or squash. I totally planned on trying something with this combo later this week!! nice recipe chicky
I love these muffins! I must try them out because they look so good and I want some special for xmas morning to munch on. 😀
Great idea! That sounds really delicious. I like the addition of maple syrup in there.
Also I bet with the leftover potato skins, they would be tasty baked with some cumin and other spices… mmm.
I LOVE sweet potato muffins! I’ve never had one with banana in the mix, and that sounds like a great combination. Can’t wait till I can try them. 🙂
Veggie Girl – That’s the way I feel! 🙂
Erica – The banana is great. Not enough for them to become banana muffins, but enough to make them a little sweet.
Andrea – Thanks! Hope you give them a try.
Sagan – Thanks! You know, I’ve never been a big potato skin fan. My husband always finishes his skin, but I never do. Now if you stuff them with bacon, cheese and sour cream I can sometimes be tempted. 🙂
Ricki – It was my first time using sweet potato in a bread product. I loved the way they turned out.
First of all, this looks very good. I love sweat potato!
I can’t wait to see your post tomorrow. I am so glad you finally got the press!!! It is about time..LOL.
sweet potatoes and bananas? YES please!
those look great! i can’t wait to try them out. thanks for the comment on my guest post. i am following you now.
I love your muffin creation here!
Perfect breakfast muffin for the kids!
These sweet potato muffins look delicious. A perfect grab n’ go breakfast or snack. Perfect for a busy family. Thanks for sharing.
YUM! I have a ton of sweet potatoes that need to be used. I think that a few will go into these muffins! 🙂
Great idea about bananas as a sweetener (thanks, Andrea!). I love anything sweet potato-y so these muffins are an immediate want!
These muffins sound amazing, so delicious with sweet potato and bananas, and I love the addition of flaxseed!
These look delicious! What a great group of ingredients.
Miranda – I know! I feel so bad it took so long.
Amanda – A surprisingly great combo!
MaryBeth – Thanks! I checked out your blog as well. Really like it!
Maria – Thanks!
Sarah – Great!
Velva – Thanks! Always good to have something quick to grab for breakfast.
cathy – Great! Hope you’ll give them a try.
TN – Yep, such a great idea!
5 Star – Thanks! I thought the flax would add a little nutritional boost. 🙂
Deb – Thanks!
Nothing like a healthy muffin to start your day!!!
I bet that muffin would really give you energy for the day.
I love flax seed and I love sweet potato, putting them together in a muffin sounds brilliant,
I made these and took them to work. Everyone loved them. They also loved the healthful ingredients.
FYI, I was a little confused because the ingredient list says baking powder, but the instructions say baking soda. I figured you meant powder and they turned out great!
Elizabeth – That’s so great to hear. So sorry for that mistake as well. You are right, I meant baking powder in the structions. I’m off to change it now. Thansk for letting me know!
We have a ton of sweet potatoes as my mom went a little crazy at the store buying them – I think this might be the perfect solution! If only I could convince her to buy the whole wheat flour I keep writing on the grocery list…
These muffins are AWESOME!
I replaced the whole wheat flour with Bob’s Red Mill gluten-free flour, and they turned out perfectly.
Thanks so much for the recipe!
Pam – Thanks so much for your comment. I’m so glad to hear the muffins turned out well. And it’s great to know that the gluten-free flour works well in them too!