A few months ago I was looking around the web and found a recipe for banana sweet potato muffins. I was intrigued. The thought of adding bananas to sweet potatoes, who’d a thunk it!
I read through the recipe and had all of the ingredients but I was one banana short. I went to Publix in search of a “very ripe banana.” And of course, all of the bananas were very green – ugh! So as a believer of “you have not because you ask not” I looked for the produce guy and asked if he had any bananas in the back that he couldn’t sell because they were too ripe. Lo and behold he didn’t, BUT, he had just given some to the bakery lady for banana pudding. Soooooooo, off I go in search of the bakery lady who was nice enough to give me the one banana that I needed.
These muffins are moist and delicious! Spreading a little butter on muffins while they are hot elevates them to heavenly. I took most of them to church and put them on the table with our ministry worker refreshments. They were a big hit.
This recipe is adapted from Barefoot Kitchen Witch.
Ingredients
- 2 overripe bananas
- 2 cups (or 15 oz can) sweet potato puree
- 2 cups walnuts
- 4 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsalted butter (room temp)
- 2 cups brown sugar
- 4 large eggs (room temp)
Directions
- Preheat oven to 350 degrees
- Place walnuts on cookie sheet and roast for 10 minutes. Set aside, cool, then coarsely chop.
- Line muffin tin(s) with paper muffin cups if desired
- Increase oven temperature to 400 degrees (380 if using dark pans)
- Mash banana and add to sweet potato puree - set aside
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon - set aside
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, combine well
- Mix in banana/sweet potato mixture.
- Scrape wet ingredients into dry and mix until just combined. Be careful not to over mix.
- Add nuts and stir by hand
- Bake 20-25 minutes or until wooden pick inserted comes out clean.
- Cool about 10 minutes before removing from pan.
