Well it is officially fall now!
(Which, if you live in the South, doesn’t really mean much. It is still pretty hot during the day…we get a little bit cooler nights though…)
If you pay any attention to food blogging trends, you will notice that around the end of August, people start throwing pumpkin recipes out at you left and right. While pumpkin is admittedly quite tasty, I prefer sweet potato.
So in honor of my first official fall food blog post, I give you one of my favorite sweet potato recipes.
These muffins are so super moist and tender. The sweet potato, cinnamon, and ginger give it a nice warm flavor and aroma. Perfect for fall baking. You are just going to love these.
And I want you to go make them.
So, no cutesy story or pictures of my kids.
…oh yeah…that’s right. I’m getting serious now…
In your mixer, beat together a ripe banana and a baked sweet potato, until fully combined.
While that those two are getting fully acquainted, stir all of your dry ingredients together.
Then add all of the wet ingredients to the banana sweet potato mixture and blend.
Now dump in the dry ingredients.
Fill up greased muffin tins with the batter and sprinkle them with a small handful of oats. It looks pretty, plus it adds a nice little bit of textural interest. Lightly toasted oats are ever so slightly crunchy and nutty.
Please set a few aside without oats on the top for The Dude. She thought that they were nuts, and consequently picked them all off or spit them out.
Some three year olds are just hard to impress I guess.
(Oops. OK. That’s the only kid story…)
These will make about 14 muffins, depending on the size of your muffin tins. Since I only have one regular sized muffin tin right now, I actually made up a dozen regular muffins and one dozen mini muffins with this recipe.
Sweet Potato Banana Muffins
makes 14 muffins
1 medium sweet potato, baked
1 medium ripe banana
3/4 cup sugar
1 1/2 cups whole wheat flour
1/2 cup old fashioned oats (plus additional for muffin tops)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/4 teaspoon freshly grated ginger
1/4 cup honey
1/4 cup milk
1/2 cup canola oil
2 eggs lightly beaten
2 teaspoons vanilla
Preheat oven to 400.
Beat together sweet potato and banana.
In a medium bowl combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
Stir honey, milk, oil, eggs, and vanilla into sweet potato mixture.
Fold in dry ingredients.
Fill greased muffin tins with batter and top with additional oats.
Bake for 16-18 minutes (12-14 minutes for mini-muffins).