Sweet Potato Banana Muffins Food

WHIPPED SWEET POTATOES AND BANANAS WITH HONEY

Steps:

• Preheat the oven to 375 degrees F.
• Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.
• When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.
• In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

SWEET POTATO OATMEAL MUFFINS

Steps:

• Beat sweet potatoes, milk and egg until smooth; add butter.
• Combine flour, oats, sugar, baking powder, spices and salt.
• Stir into sweet potato mixture just until blended.
• Divide batter evenly among paper-lined or greased muffin tins.
• Combine remaining ingredients and sprinkle on top, pressing tightly.
• Bake at 400F for 20-25 minutes.

SWEET-POTATO MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease muffin tins to hold 12 muffins.
• Whisk together brown sugar, oil, vanilla and eggs in a small bowl.
• Mix together the flour, baking powder, spices, salt, and grated sweet potatoes in a large bowl. Make a well in the center, and pour in the egg mixture. Stir the egg mixture, gradually incorporating it with the flour mixture. Stir in the raisins and walnuts
• Spoon the batter into the tins. I like to fill each tin to the rim to make a large cap. Bake the muffins for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Take the muffins out of the oven and run a paring knife carefully around each muffin, then invert the pan, and knock one edge against your work surface to release the muffins. Serve the muffins right away.

FLUFFY SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 375 degrees F and grease a standard size 12 cup nonstick muffin tin well. (I use classic Pam spray.)
• Add the sweet potato, milk, butter, maple syrup, egg, and vanilla to a medium bowl. Stir together, going slowly and gently, until fully combined together.
• Stir in the flours, baking soda, cinnamon, and salt.
• To add chocolate chips, sprinkle a few on top of each muffin before baking. To add lemon zest (without chocolate), stir 1 tablespoon fresh lemon zest into the batter.
• Divide among the prepared muffin tin, using about 1/4 cup batter in each, and bake for 16-20 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. (In my oven it was right at 18 minutes. To make as mini muffins, bake for about 12-14 minutes.) Let cool for a minute in the pan, then transfer to a wire rack to cool.
• Serve slightly warm or at room temperature.

SWEET POTATO MUFFINS

Steps:

• Preheat oven to 190C / 375F and grease a 24 cup mini muffin tray with cooking spray or butter.
• Place sultanas in a bowl and soak in boiling water.
• In a large mixing bowl, combine the sweet potato puree, mashed banana, coconut oil, , eggs and vanilla extract. Mix them with a whisk/fork until they are combined. Add the milk and mix again until fully combined.
• In a separate bowl add the flour, oat flour, cinnamon, ginger, nutmeg baking powder. Gently stir to mix through
• Drain the sultanas.
• Add the dry flour mix to the wet ingredients and fold in gently until just combined. Then add the sultanas giving it one more gentle stir.
• Divide the batter evenly between 23 muffin cups. Bake muffins for 12-15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

SWEET POTATO BANANA MUFFINS

Steps:

• Well grease 2 dozen muffin tins.
• In a medium bowl, combine flour,sugar,baking powder,allspice,salt.
• In a large bowl, combine potatoes,melted butter bananas,eggs and milk, blend well.
• Add to flour mixture and stir,add pecans and stir just till blended.
• Fill cups 2/3 full.
• Bake 400 for 20 minutes.

OATMEAL SWEET POTATO BANANA AND DATE MUFFINS

Steps:

• Preheat the oven to 375F (180C) and lightly grease a 12 muffin tin with melted coconut oil
• In a large bowl sift together the flour, baking powder, baking soda, cinnamon, ginger and salt. Add the oats and give it a stir to combine
• Pop the bananas, sweet potato puree, maple syrup, coconut oil, vanilla and milk into a food processor and pulse to combine.
• Pour the wet ingredients into the dry ingredients. Using as few strokes as possible, stir to combine. Fold in the chopped dates and nuts.
• Drop roughly 2 heaping tbsp of the batter into each muffin cup and bake until they are golden, around 30 mins. Check with a toothpick before removing from the oven.
• Storage: store leftover muffins in an airtight container in the fridge for around 5 days. They also freeze well for about a month.

SPICED SWEET POTATO MINI MUFFINS FOR BABY + TODDLER

Steps:

• Preheat oven to 350 degree F. Spray or line 16 mini muffin cups with cooking spray or paper liners.
• In a blender, add in the oats, banana, puree, egg, maple syrup, cinnamon, ginger and allspice and blend on high for 1-2 minutes, scrapping down sides when needed, or until the oats are completely broken down and the batter is smooth.
• Add in the baking powder, baking soda and salt and blend on low for 20 seconds.
• Pour batter into muffin cups until they are 2/3 of the way full. Place muffin tin in over.
• Bake for 8-10 minutes or until golden brown on the top. Let cool and enjoy.

SWEET POTATO MUFFINS

Steps:

• Preheat the oven to 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it's completely cool.
• Peel the sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, milk, maple syrup and vanilla into the sweet potato.
• In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder and salt. Fold the dry ingredients into the wet ingredients.
• Line a 12-cup muffin tin with paper liners or grease a muffin tin and evenly distribute the muffin batter among the cups.
• Bake for 20 minutes. Brush the tops with the extra maple syrup and bake an additional 5 minutes or until a toothpick comes out fo the centre clean.
• Let the muffins cool before serving.

VEGAN MUFFINS WITH SWEET POTATOES AND DATES

Steps:

• Preheat the oven to 375°C / 190°C. Lightly grease a 12-muffin tin with coconut oil and set it aside.
• In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt. Add the oats and stir to combine.
• In a food processor, pulse to combine the bananas, sweet potato purée, maple syrup, coconut oil, vanilla, and milk. Pour these wet ingredients over the dry ingredients and stir to combine, using as few strokes as possible. Fold in the chopped dates and optional add-ins.
• Drop a few tablespoons of the batter into each muffin cup and bake until they are golden, fragrant, and pass the toothpick test, about 30 minutes. Store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for 1 month.