Delightfully tender and naturally sweetened, these Sweet Potato Banana Muffins combine wholesome ingredients like mashed sweet potatoes and ripe bananas with a hint of cinnamon and a crunchy almond butter streusel topping. Oil-free and adaptable with gluten-free options, they make a perfect nutritious snack or breakfast treat.
Preheat oven, and Line Tin: Preheat the oven to 350°F. Line a muffin tin with paper liners to prevent sticking and for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour (or gluten-free flour), oat flour, baking powder, baking soda, cinnamon, and salt until evenly blended.
Mix Wet Ingredients: In a separate bowl, whisk the mashed cooked sweet potato, mashed ripe banana, maple syrup (or coconut sugar), and creamy almond butter until smooth.
Add Eggs and Vanilla: To the wet mixture, add the two large eggs and vanilla extract, whisking until fully combined and smooth.
Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture just until combined. If the batter is too thick, add up to 2-4 tablespoons of milk to loosen it until scoopable but not pourable.
Prepare Streusel Topping: In a small bowl, mix oat flour, coconut sugar (or brown sugar), creamy almond butter (or melted coconut oil/butter), cinnamon, and salt until crumbly and well combined.
Fill Muffin Tin and Add Topping: Scoop the batter into the prepared muffin tin, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
Bake Muffins: Bake in the preheated oven for 22 minutes until a toothpick inserted into the center comes out clean and muffins are golden.
Cool and Serve: Allow the muffins to cool for 10-15 minutes before serving. These are best enjoyed warm, optionally with some butter.
Notes
For gluten-free muffins, substitute all-purpose flour with an equal amount of 1:1 gluten-free flour blend.
If almond butter is too thick, warm slightly to make it drippy for better mixing.
You can replace maple syrup with coconut sugar for a less liquid sweetener, adjusting milk quantities as needed.
Milk addition is optional and meant to loosen the batter; use any plant-based milk to keep it dairy-free.
Ensure sweet potatoes are fully cooked and mashed well for smooth batter texture.
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
