Tender Sweet Potato Banana Muffins (Naturally Sweetened + Oil-Free) Recipe
These Tender Sweet Potato Banana Muffins are naturally sweetened and oil-free, perfect for a wholesome snack or breakfast. Made with mashed sweet potato and banana for moistness and flavor, they have a delightful cinnamon-spiced streusel topping. Gluten-free options available by using appropriate flour.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins
- 1 ¼ cups all-purpose flour (or 1:1 gluten-free flour)
- ½ cup oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup mashed cooked sweet potato (about 1 medium)
- ½ cup mashed ripe banana (about 1 large)
- ⅓ cup maple syrup (or coconut sugar)
- ¼ cup creamy almond butter (drippy)
- 1 tsp vanilla extract
- 2 large eggs
- 2-4 tbsp milk (only as needed to loosen batter)
Streusel Topping
- ¼ cup oat flour
- 2 tbsp coconut sugar (or brown sugar)
- 3 tbsp creamy almond butter (or melted coconut oil/butter)
- pinch cinnamon
- pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F and line a muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free flour), oat flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the mashed sweet potato, mashed banana, maple syrup, and creamy almond butter until smooth and well blended.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract to the wet mixture until fully incorporated.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. If the batter feels too thick, add 2 to 4 tablespoons of milk gradually until the batter is scoopable but not runny.
- Prepare Streusel: In a small bowl, mix oat flour, coconut sugar, almond butter, cinnamon, and salt until crumbly and well combined to create the streusel topping.
- Fill Muffin Tin: Scoop the batter into the lined muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Bake in the preheated oven for 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 10 to 15 minutes before removing. Best enjoyed warm with a spread of butter.
Notes
- Using 1:1 gluten-free flour provides a suitable alternative for gluten-free diets.
- If you prefer a vegan option, substitute eggs with flax eggs and use vegan-friendly milk.
- The milk amount may vary depending on the moisture content of your sweet potato and banana; add gradually to avoid overly thin batter.
- The streusel topping can be customized by using different nut butters or sweeteners as preferred.
- To make ahead, bake muffins and store in an airtight container for up to 3 days or freeze for longer storage.
