Yummy Idea of the Week!
Sweet Potato Banana Muffins
*My photo* *recipe credit*
I don't remember the circumstance that caused me to do a Swagbucks Search for this recipe, but I am sure glad I did! I just happen to have a few bananas in the freezer and some sweet potatoes in the garage that desperately needed to be used! For the most part I followed the recipe exactly (I almost doubled it). I did change a few of the steps though. Jayne's original recipe is HERE. Here's what I did though.
3 small over ripe bananas
3 small sweet poatotes
1 C shredded coconut (optional, but worth it)
3 C unbleached all purpose flour
1 1/2 T baking powder
1 tsp salt
1 tsp cinnamon
3/4 C Unsalted Butter (room temperature)
1 1/2 C Light Brown Sugar
3 eggs
1) Center rack in over & pre-heat to 400deg F. Line or grease muffin tins. *original recipe makes 12-15 muffins, mine made 30*
2) wash & skin Sweet potatoes. Chop into 1-2" pieces & boil until mashable. Reserve water when you drain them (good thing I did this because I messed up and needed it in the recipe!). Mash by hand or toss into your blender/food processor/Ninja & get the job done!
***I took Jayne's advice and did these steps the night before and got out all the ingredients so I could make them in the morning - well, all except the pre-heating - that would be dangerous!***
3) Mash the banana, sweet potatoes & coconut together and set aside
4) In a medium bowl cream the butter and sugar until light & fluffy *this takes longer than you think*
5) Add in eggs One at a time and mix well. Mix in the banana mixture.
***ok, Here's where I messed up my recipe and that sweet potato water I reserved came in handy. as I was adjusting the recipe I forgot to increase the eggs. I only added 2. It wasn't until I was putting it into the making cups that I realized that it was WAY TOO DRY! I made my first batch with the mix as it was because I didn't want to over mix it & I hadn't realized my mistake yet. For the second batch I grabbed the water and started adding it a tiny bit at a time until it looked like the right consistency. The picture above is one from the first batch, the second batch was much smoother & lighter in color. Anyways - back to the instructions***
6) scrape wet ingredients into the dry and mix just until combined. Do Not Over mix. *But, they will still turn out okay in case you do*
7) Fill the muffin cups about 3/4 full. *remember the bigger the muffin the longer it will take to bake*
8) Bake about 20 minutes until they are golden brown and spring back when touched. *I found that after the first batch the rest only took about 15 - 18 minutes so keep an eye on them.
I made a little Honey Glaze to drizzle over them & they were amazing!
I plated them and covered them with saran wrap (after they cooled of course) and after 3 days on the table they are still soft. Bug likes to warm them up in the microwave for a few seconds, but the rest of us enjoy them as is.
I'd love to see if someone could do a recipe makeover on this though & maybe make them not quite so many calories. I used the Sparkpeople recipe calculator and they are almost 180 calories per muffin. Oh No! But they are a yummy breakfast muffin for the kids to grab on the go!
Try & let me know what you think!
