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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.
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Total Time 25 minutes
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.