Healthy Sweet Potato Banana Muffins

If you love having a nourishing snack or quick breakfast ready to grab, these Sweet Potato Banana Muffins are about to become a regular in your kitchen.

They’re easy, fluffy, and packed with fiber-rich ingredients like sweet potato, banana, whole wheat flour, and flaxseed. Naturally sweetened with fruit, veggies, and just a hint of maple syrup, they’re the kind of snack that feels like a treat while still supporting steady energy.

I also love how adaptable they are. You can easily make them dairy-free by swapping in plant-based yogurt for the cottage cheese and using soy milk or another favorite milk alternative.

Best of all, these little muffins freeze beautifully, making them perfect for lunchboxes, snacks, or those chaotic mornings when everyone needs food right now.

Ingredients for Sweet Potato Banana Muffins (makes 24 servings)

• 1 cup mashed sweet potato
• 1 mashed banana (about ½ cup)
• ½ cup cottage cheese
• ½ cup milk
• ¼ cup avocado oil
• 2 Tbsp maple syrup (optional)
• 1 Tbsp flaxseed + 3 Tbsp warm water (flax egg)
• 2 tsp vanilla extract

Dry Ingredients

• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon

Optional Mix-Ins

• ½ cup chocolate chips (or use ¼ cup for half the batch, like I did)
• 1/4 cup chopped pecans

Instructions

1. Preheat oven to 375°F. Grease or line a mini muffin tin (I love this silicone one).
2. Combine flaxseed and warm water in a small bowl. Let sit for 5–10 minutes to thicken.
3. In a large bowl, combine mashed sweet potato, banana, cottage cheese, milk, avocado oil, maple syrup, flax egg, and vanilla. Stir until mostly smooth.
4. Add flour, whole wheat flour, baking powder, baking soda, and cinnamon. Stir gently until just combined. If using, stir in chocolate chips.
5. Divide batter evenly among 24 mini muffin cups. Bake for 14 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Healthy Sweet Potato Banana Muffins

These sweet potato banana muffins are fluffy, naturally sweetened, and packed with fiber-rich ingredients like banana, flax, and whole wheat flour.

Print Recipe Pin Recipe

Total Time 25 minutes mins

Course: Snack

Ingredients Method

Ingredients

  

• Wet Ingredients
• 1 cup mashed sweet potato
• 1 mashed banana about ½ cup
• ½ cup cottage cheese
• ½ cup milk
• ¼ cup avocado oil
• 2 Tbsp maple syrup optional
• 1 Tbsp flaxseed + 3 Tbsp warm water flax egg
• 2 tsp vanilla extract
• Dry Ingredients
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• Optional Mix-Ins
• ½ cup chocolate chips or use ¼ cup for half the batch, like I did
• 1/4 cup chopped pecans

Method

 

1. Preheat oven to 375°F. Grease or line a mini muffin tin (I love this silicone one).
2. Combine flaxseed and warm water in a small bowl. Let sit for 5–10 minutes to thicken.
3. In a large bowl, combine mashed sweet potato, banana, cottage cheese, milk, avocado oil, maple syrup, flax egg, and vanilla. Stir until mostly smooth.
4. Add flour, whole wheat flour, baking powder, baking soda, and cinnamon. Stir gently until just combined. If using, stir in chocolate chips.
5. Divide batter evenly among 24 mini muffin cups. Bake for 14 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 5 minutes in the pan, then transfer to a wire rack.

Nutrition Info (per 2 muffins):

~142 calories, 6 g fat (1 g saturated), 20 g carbs (2 g fiber, 2 g added sugar), 4 g protein

Why You’ll Love These Sweet Potato Banana Muffins

• Soft, fluffy texture kids and adults love
• Naturally sweetened with fruit and veggies
• Fiber-rich ingredients for steady energy
• Great for toddlers, lunchboxes, and snacks
• Freeze well for easy meal prep
• Easy dairy-free swaps available

FAQs

Can I make these Sweet Potato Banana Muffins dairy-free?
Yes! Swap the cottage cheese for plain plant-based yogurt and use soy milk or another milk alternative.

Can I use canned sweet potato or pumpkin?
Yes. Mashed canned sweet potato or pumpkin puree both work well.

Can I make regular-sized muffins instead?
Absolutely. Bake in a standard muffin tin for 18–22 minutes, checking for doneness.

Do I have to add maple syrup?
Nope. The banana and sweet potato add light natural sweetness, so you can skip it if preferred, just won’t come out traditionally “sweet”.

How should I store them?
Store in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.

More Family-Friendly Snacks You’ll Love

• Mango Chia Seed Pudding (High-Protein, Meal Prep Friendly)
• Strawberry Thumbprint Brownie Bites (High-Fiber + Kid-Friendly)
• Blender Blueberry Banana Oat Muffins (Vegan & Kid-Friendly)
• 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)

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