Sweet Potato Banana Muffins
These delicious, nutritious sweet potato and banana muffins are terrific for breakfast, brunch, or as an afternoon snack. Tuck one in your child's lunchbox for a healthier dessert, too!
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
- Well grease 2 dozen 2-inch muffin pans. In medium bowl, combine flour, sugar, baking powder, allspice and salt.
- In large bowl, combine sweet potatoes, bananas, butter, eggs and milk. Blend well. Add flour mixture and pecans; stir to blend.
- Fill prepared muffins pans 2/3 full.
- Bake in a preheated oven 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.
Tip: Leftover muffins may be used in a Sweet Potato Bread Pudding.
Nutritional Information Per Serving (1/24 of recipe): Calories 215kcal, Vitamin A 3,492IU, Fat 8.5gm, Carbohydrates 31gm, Cholesterol 48mg, Potassium 187mg, Protein 4gm, Vitamin C 5mg, Calcium 41mg.
An original recipe prepared specifically for The North Carolina SweetPotato Commission by Marianne Langan.
Recipe and photograph courtesy of North Carolina Sweetpotato Commission.