An original recipe prepared specifically for The North Carolina SweetPotato Commission by Marianne Langan.

Sweet Potato Banana Muffins

1 3/4 cup unsifted all-purpose flour

1/2 cup firmly packed brown sugar

2 teaspoons baking powder

1 teaspoon ground allspice

1/2 teaspoon salt

1 1/2 cups mashed sweet potatoes

2/3 cup mashed ripe banana

1/4 cup melted butter

2 large eggs slightly beaten

3/4 cup milk

1/2 cup chopped toasted pecans

1. Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.
2. In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.
3. Fill prepared muffins pans 2/3 full.
4. Bake at 400°F (205°C) for 20 minutes or until tops spring back when lightly touched. Remove to wire racks. Serve warm.

Makes 24 muffins.

Note: Leftover muffins may be used in a Sweet Potato Bread Pudding.

Calories 215kcal, Vitamin A 3,492IU, Fat 8.5gm, Carbohydrates 31gm, Cholesterol 48mg, Potassium 187mg, Protein 4gm, Vitamin C 5mg, Calcium 41mg.

Recipe courtesy of North Carolina Sweetpotato Commission.