Whole Wheat Sweet Potato Banana Muffins

I’m one of those people who don’t like things to go to waste. I keep all the weird shapes of leftover wrapping paper, I’ll write my grocery list and workout on the same sheet of paper, I use empty glass food/drink jars as flower vases or candle holders, and I try to use up leftover ingredients before they go to waste.

Case in point: (HA! See what I did there? my bloggggg name!) Brown Banana


I’ve made my fair share of banana muffins and breads and oatmeal bakes and you name it. So when I remembered the leftover sweet potato puree in the fridge, I got to brainstorming. Banana and sweet potato should go pretty well together, I thought. Heck, they’re both good-for-you foods. Let’s see what type of magic I can come up with. Dudes, I wanted to bake donuts with these…but I do not have a donut pan (it’s on the list, or you can just send me one now and we can cross it off). I DO have a muffin pan. Whole Wheat Sweet Potato Banana Muffins it is (or WWSPBM for short).



I wanted to also incorporate my coconut butter (way different than coconut oil) into the mix, but I knew that even after I melted it down to measure for the recipe, it would quickly harden again when combined with the other cooled ingredients. If you’re a coconut butter fan like me, you’d be totally ok with this. Pretend its like how a banana chunk would be in banana bread. Except coconut. You’re welcome for the elaboration.

If something like that freaks you out, or you don’t have it already in your pantry, use regular oil or applesauce. There, you’re saved.

ALSO- I ran out of pure maple syrup (what I originally WANTED for the recipe) when I made Homemade Granola Cereal last week, so I decided to use molasses instead. My suggestion: use the syrup. Unless you’re a huge molasses fan. Not that the molasses made them taste bad, but they are a bit more on the bitter less sweet side than if you were to stick with the syrup.

These suckers also freeze really well, and I have found the taste ‘settles’ after a day or two, making them even better. Eat them on their own, with nut butter or jam, or crumble them on top of yogurt with fruit. 

I’m sorry, you probably wanted the recipe. Who am I with all this rambling? Must be the pink nails. Or the fact that my WEDDING INVITATIONS arrived today and I am anxious to get to addressing them. 



Here’s hat you’ll need (*substitutions mentioned above*):

  • 2 1/2 c whole wheat flour
  • 2 t baking powder
  • 1/4 t baking soda
  • dash of salt
  • 1/4 c brown sugar
  • 2 T molasses*
  • 3 T coconut butter (melted)*
  • 1 egg
  • 3/4 c sweet potato puree
  • 1 banana, mashed
  • 1 c milk (I used unsweetened almond milk)

Here’s what you do:

  1. Preheat oven to 375. Grease muffin tin.
  2. In a medium bowl, combine the first 4 ingredients.
  3. In a large bowl, combine the rest of the ingredients. Use a whisk to fully incorporate.
  4. Gradually pour the dry mixture into the wet mixture. Stir until just incorporated.
  5. Pour into prepared pan. I used a regular sized muffin tin and filled each to the top. Bake for 20 minutes. Allow pan to cool for 10 minutes before removing muffins to a wire cooling rack. 
  6. Store in an airtight container and freeze if desired.


Question: Ever come up with a random combination of ingredients when you bake?

***DON’T FORGET!!!!! Tonight is the last day to submit you pics for this week’s installment of Winesday Wednesday. Click Here to see ways that you can submit your pics!

5 thoughts on “Whole Wheat Sweet Potato Banana Muffins

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