Purple Sweet Potato Muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon

Wet Ingredients

  • 1 cup mashed purple sweet potato (cooked and cooled)
  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/3 cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup milk

Topping

  • Granola
  • Chopped pecans
  • Optional drizzle of honey or maple syrup

Instructions

  • Preheat oven to 375°F and line a muffin tray with paper liners.
  • Roast or steam purple sweet potatoes until soft. Mash until smooth.
  • In a large bowl, mash bananas and mix with purple sweet potato, eggs, brown sugar, butter/oil, vanilla, and milk.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Slowly fold dry ingredients into wet ingredients until just combined. Do not overmix.
  • Fill muffin cubs about 3/4 full.
  • Top with granola and chopped pecans.
  • Bake for 18-22 minutes or until a toothpick comes out mostly clean.
  • Let cool for 10 minutes before serving.

Notes

Purple sweet potatoes naturally create the vibrant purple color. These pair really well with blueberries, walnuts, or maple glaze. Store refrigerated for up to 5 days.

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