Sweet Potato Banana Muffins

My friend, Meghan (thanks Meghan!) made these delicious muffins for our children’s playdate snack. I tweaked her recipe to include  honey, coconut oil, and 100% whole wheat flour. And I dare you to eat only one. Beat that, I triple-dog-dare you!

2 medium sweet potatoes

2-3 ripe bananas

1/4 cup (scant) raw honey or brown sugar

1/2 cup Coconut oil (melted)

2 large eggs

1/1/2 -2 cups whole wheat flour (start with 1 1/2 cup and add as needed)

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp fresh ground nutmeg (optional)

1/8 tsp ground cloves (optional)

1 tsp vanilla extract (optional)

Method:

Bake sweet potato (with skins on) in the oven at 400 degrees until done (about 40 min).  Let cool in skin, then remove skins with fingers and mash the potato with a fork or masher. You can do this the night before.

Mash the bananas. Mix potato, mashed banana, honey/ sugar, oil,  and eggs.  The coconut oil may flake back into a solid. No worries it will melt back during baking.

In separate bowl, mix dry ingredients, including spices.  I prefer to sift them with a sifter or a fine mesh strainer. I think it helps the muffins have a lighter feel. Feel free to use a fork.

Mix both bowls together.

Bake in a lined muffin pan at 350 degrees for 20-25 minutes or until puffed, golden, and springy.

Try to eat only one. I dare you.