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Sweet Potato Banana Muffins or Loaves

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

To heck with expensive bakery muffins, make your own, I say!

*Disclaimer: Consumption of said muffin may induce joy, contentment and a general sense of well being. Use with caution.*

Ingredients

  • 1 cup Sweet Potato, Mashed
  • 3 whole Bananas, Ripe, Medium Sized
  • 1 cup Sugar
  • ⅔ cups Vegetable Oil
  • 2 whole Eggs (large)
  • 2 cups Flour, Not Sifted
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Mini Chocolate Chips (optional)
  • ½ cups Walnuts Or Pecans, Chopped

Preparation

Mix together the mashed sweet potatoes (for the potatoes, I used canned yams, drained and mashed), bananas, sugar, oil and eggs. In a separate bowl, combine the flour, baking powder, baking soda and salt.
Then, into the yams mixture add the dry ingredients and chocolate chips. Fold batter carefully until flour is incorporated.

As for the walnuts, I reserve these and toss them on top so that they toast as the bread bakes. They end up tasting amazing this way, trust me.

This batter ended up filling four 5 X 3 inch little loaf pans (Make sure they are greased! or you’ll be cussing me).
I suppose it would fill up two 8 X 4 inch loaf pans, too. But, my volume math is a little rusty so whatever you use, leave about 3/4 of an inch from the top of the batter to the top edge of your pan. Or, just throw all caution to the wind and make muffins instead. Don’t forget to sprinkle the loaves/muffins with the walnuts once they are situated and before you place into the oven.

Bake loaves at 350F for 15 minutes, then turn down to 325F for another 30 minutes.

If you’re making muffins, it will depend on the size of your muffin tin. I made Texas sized bakery muffins, so they took 30 minutes or so.

Just make sure to watch them, I gently press on the top of the muffin when I think they are close to done. If they are done, they will spring back and feel firmish. If they are not done, it will feel gooey.

Or, stab them with a toothpick. Whatever floats your witch.
“She turned me into a newt!”
“A newt?!”
“I got better…”
(Monty Python lives!)

Hey, how technical is that? My grandfather was an engineer, so I come by it honestly . . . not.

Anyway . . . make sure to test them to make sure they’re cooked through the middle. But take care NOT to overbake, or you will have dry muffins.

Makes 4 mini loaves or 8 or 9 Texas sized muffies.

6 Comments

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terbear287 on 3.13.2012

I made a few changes due to ingredients I had on hand. I used butterscotch chips and macadamia nuts. Delicious. Thanks for a base point recipe to get me started.

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rayna on 9.20.2011

I used slivered almonds, added cinnamon and vanilla. For regular sized muffin-this batter makes about 20 and they cook for about 16-19 minutes @ 350.

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cookiteatit on 1.6.2011

I left a review, but I wanted to comment here as well. Cooking is a fluid art. To that end, I didn’t have any sweet potato, so I substituted canned pumpkin. I used half white and half whole wheat flours. I added 1 tsp of cinnamon and 2 tablespoons of ground flax seed to the dry ingredients. I added 1 tsp of vanilla to the wet ingredients. Moist and flavorful. Thank you!

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melwell on 7.30.2010

I had two leftover sweet potatoes in my refrigerator, so I came to Tasty Kitchen to find a recipe to use at least one of them. This recipe was perfect as I had three (plus many more) bananas hanging out in the freezer.

I made a few alterations to the recipe: I used Splenda instead of sugar, whole wheat pastry flour, and sugar-free chocolate chips.

Loved the results. Next time I plan to add a tsp of vanilla and cinnamon to give the muffins a deeper flavor.

Thanks for the recipe!

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fairyguidemother on 5.29.2010

Monty Python! Yes he lives! Hooray for sweet potatos, bananas and going cheaper than a bakery. Thanks for the swell recipe!

9 Reviews

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erinjoyous on 8.31.2018

I made these as muffins (no nuts, yes chocolate chips) and they were snozzled down by my kids before I even had a chance to try one! Then my son asked if I could make them as his birthday cake today! Hats off to you, this is a superb recipe!

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karend on 5.2.2014

Delicious! I didn’t have any sweet potato, so I used canned pumpkin. I also lowered the sugar to 3/4 since I like my muffins less sweet. My kids love them.

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food4friends on 10.28.2013

Modifications: 1 c white whole wheat/1 c ap flour, zest of 1/2 orange, 1/2 t cinnamon, 1/3 c applesauce, 1/3 c vegetable oil, 1 scant c sugar. Baked about 18 minutes, standard muffin size, and turned out moist and delicious.

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betny on 6.10.2013

I have made these twice now! The first time I made them with whole wheat pastry flour (and no nuts or chips) and they were great. They were so moist, though, and sweet, that this second time I reduced the sugar to 1/2 c and the oil to 1/2 c. They still came out very moist and sweet! I didn’t have the ww pastry flour this time so used all-purpose. :o) Thanks for a yummy and flexible recipe!

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rayna on 9.20.2011

These are so good and moist; I added some cinnamon and vanilla. I made muffins and this batter makes about 20 regular size muffins that are baked for 16-19 minutes. I think though, next time I will lower the amount of banana and add more sweet potato.

http://curiouscountrycook.blogspot.com/2011/09/sweet-potato-banana-muffins.html

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