Tuesday, October 18, 2011

Sweet Potato Banana Muffins

It's been a while since a banana has sat in our fruit bowl long enough to become overripe. For a long time, we actually had to hide bananas from Caitlin because anytime she saw one, she would go crazy until she got it!  But, she's moved on to obsessing over grapes since then, so we're back to the occassional banana problem. 

Last weekend we locked ourselves at home to do 3-day potty-training, so we spent some time in the kitchen baking.  I found a recipe that used 3 ripe bananas and a sweet potato. I just happened to have an extra of those, too, so this recipe was perfect - I didn't need to leave the house!

The muffins came out very moist with a nice Fall flavor. I can definitely taste the sweet potato and banana in them. It has become the breakfast of choice this week for Caitlin...and since she has practically eaten the entire batch herself, I am happy to say she ate a sweet potato this week. That's big.

Source: Noshings
1 cup mashed sweet potatoes
3 whole Medium, ripe Bananas
1 cup Sugar
2/3 cup Vegetable Oil
2 whole Eggs (large)
2 cups Flour, Not Sifted
2 1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt

2/3 cups Mini Chocolate Chips (optional)
1/2 cups Chopped Walnuts (optional)

Mix together sweet potatoes, bananas, sugar, oil and eggs.

Then add in the dry ingredients and chocolate chips.

Fold batter carefully until flour is incorporated.

If adding walnuts, save and sprinkle on top so they can toast as the muffins bake.

Spoon into muffin tins and bake for approximately 25 -30 minutes at 350.


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