Banana and sweet potato come together in these amazing vegan muffins. These really are nutritious AND delicious!
Hola, world. I hope you all had a wonderful Mother’s Day this past weekend! I know me and my momma did. Let’s just say, there was a lot of baking going on!
This week I have a simple, nutrition packed powerhouse muffin recipe for ya. I’ve had a long love affair with sweet potatoes, so I figure it’s about damn time they make their debut on the blog.
When I first tried sweet potatoes, way back when, I wasn’t a huge fan. I have always been a potato person, but they didn’t initially strike me as ‘omg so good’, the way they do now. Perhaps I was intimidated by their bright orange colour or oddly shape. They were one of those foods that, for me, went from zero excitement to total obsession when I later tried them again.
I’m sure as hell glad I didn’t give up on them in the beginning! Now, sweet potatoes are pretty much a staple in my diet. I think my most favourite attribute of these gems is how effortless it is to cook a huge amount of them. 99% of the time, I just toss a few in the oven for 45 to an hour, slice ‘em up, and devour. How easy is that!?
Of course, I use the sweet in sweet potatoes to combat my sweet tooth. Makes the most sense to me. I typically eat them for a dessert of sorts, with some cinnamon sprinkled on top and a drizzle of sugar free pancake syrup. And it’s SO. GOOD. It tastes like a guilty treat, minus the guilty. What what. That’s my kinda treat.
As a part of my morning routine, I typically listen to some sort of podcast or audiobook. I was so stoked when one of my faaave podcasts, The Model Health Show, had an episode last month featuring the author of The Sweet Potato Diet, Michael Morelli. As soon as I listened to it, I knew I had to get a sweet ‘tato recipe out to you guys! My love for these taters had been justified.
These muffins are easy, delicious and vegan. I love them for several reasons:
- The nutritional content of sweet potatoes is just absolutely ridonculous ✓
- They contain coconut oil, so they’re packed with MCTs (awesome for energy, cognitive functioning, etc etc etc) ✓
- The amount of added sugar is loooow – the bananas are on double duty making them sweet and super moist ✓
- And they’re loaded with flax, aka fibre and omega-3’s! ✓
They’re a great addition to breakfast or a quick snack. I don’t know about you, but I pretty much despise muffins that are jam packed with calories/garbage ingredients yet leave you with the feeling of zero satiation. These are hearty, filling, and under 200 calories each, so you could even have a couple! .. Which is hard not to do cause they’re just so damn tasty!
If you’re a fellow sweet potato lover, give these muffins a try! And for more muffin mania, check out my recipe for easy Banana Oat Muffins (V, GF)!
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sweet potato, mashed (~ 200g or 1/2 med-lg sweet potato)
- 1 cup banana, mashed (~ 260g or 3 medium bananas)
- 1/4 cup sugar
- 1/3 cup coconut oil, melted
- 2 flax eggs (2 tbs ground flax + 6 tbs warm water)
- 2 tbs dairy free milk
- 1 tsp vanilla extract
- Wash/scrub your potato(s) and pierce with a fork several times
- Place onto a foil lined baking sheet and bake at 425 °F for 45-60 minutes (this will depend on the size/thickness - they are done when a knife easily pierces the whole way through the potato)
- Scoop out 1 cup or 200g of potato (the skin will pull away easily from the flesh), and mash with a fork
- Set aside to cool
- Preheat oven to 350 °F
- Grease/line a 12 cavity muffin pan
- In a small bowl, mix ground flax and warm water and set aside to thicken
- In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda and salt
- In a large bowl mash the bananas and add cooled mashed sweet potato, mixing the two together
- Add melted coconut oil, flax eggs, dairy free milk and vanilla extract to banana/sweet potato mixture, and stir to combine
- Add dry ingredient mixture to wet, and stir until fully incorporated
- Pour batter into prepared muffin tin
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffins comes out clean
- Cool in pan for a few minutes, then remove and allow to fully cool on a wire cooling rack
If you make this recipe, snap a pic and tag me on Instagram @sweetlikecocoablog and use the hashtag #sweetlikecocoa, I love seeing what you guys come up with!