Healthy Sweet Potato Banana Muffins | Dairy-Free
Healthy Sweet Potato Banana muffins are dairy-free, refined sugar-free, and made with good for you ingredients like whole wheat flour, banana, sweet potato, and coconut sugar. Enjoy these easy, healthy muffins for breakfast, dessert, or a snack!
If you’re looking for an easy and healthy muffin recipe, then look no further than these sweet potato banana muffins. They’re made with wholesome ingredients and loaded with a delicious flavor that you and your kids will both agree on!
Because sweet potatoes and bananas both offer natural sweetness, this recipe requires minimal sugar compared to most muffin recipes.
These muffins are moist, fluffy, and hard to resist.
How to make healthy sweet potato banana muffins
The first step to making sweet potato banana muffins is to cook the sweet potatoes. Roast your sweet potatoes at 425°F for 45-50 minutes. I recommend cooking the sweet potatoes a day ahead or a few hours ahead of when you want to make the sweet potato muffins. This will allow them time to cool and also make them easier to peel.
Add your cooled sweet potato to a food processor with the mashed banana, eggs, maple syrup, almond milk, coconut oil (melted, then cooled), and vanilla extract. Mix with a spatula or with a mixer until combined.
In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
Pour your flour mixture into the sweet potato mixture and stir until combined. Do not overmix. If you overmix the batter, the muffins may bake unevenly or become extra chewy and tough. Fold in chocolate chips.
Line your muffin tin with reusable muffin liners or paper liners and pour batter evenly into liners about 3/4 the way full. Bake for 15-20 minutes, or until a toothpick comes out clean.
Frequently Asked Questions
How to store dairy-free sweet potato banana muffins:
Cool the muffins in the pan for a few minutes, then transfer them to a wire cooling rack and cool them completely.
Next, place the muffins in an airtight container with a paper towel under the muffins to absorb any moisture that they release. This helps keep them fresher longer. And you won’t get any soggy muffins!
Can you freeze sweet potato banana muffins?
Yes! Add the muffins to a resealable freezer bag and store them in the freezer for up to 3 months. To thaw, place on the countertop and allow them to come to room temperature. You can then warm them in the microwave or oven for a couple of minutes before enjoying.
You can also store them in smaller baggies if you plan on taking them out one muffin at a time.
What can I substitute for sweet potato in baking?
I can’t imagine why you would want to do such a thing, but, you can replace the sweet potato with canned pumpkin if necessary! You will want to add in some additional sugar since sweet potatoes are much sweeter than canned pumpkin.
More Healthy Muffin Recipes!
If you love CHOCOLATE CHIP sweet potato banana muffins, you will also love:
- Healthy Snickerdoodle Muffins
- Peanut Butter Chocolate Banana Muffins
- Sweet Potato Chocolate Chip Muffins
- Dairy-Free Chocolate Banana Muffins
- Vegan Cinnamon Roll Muffins
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I hope you all enjoy this healthy, easy, dairy-free muffin recipe!
As always, be sure to tag me on Instagram if you make this recipe or any of my other recipes!
Healthy Sweet Potato Banana Muffins
Ingredients
- 1 1/2 Cup Whole Wheat Pastry Flour Whole wheat or all-purpose will work as well
- 1 Cup Sweet Potato, mashed Roasted, then mashed
- 1/2 Cup Banana, Mashed Very ripe
- 2 eggs
- 1/4 Cup maple syrup
- 1/3 Cup Coconut Sugar
- 1/2 Cup Almond Milk I used unsweetened vanilla
- 2 Tbsp Coconut Oil Melted, then cooled
- 1 Tsp Vanilla Extract
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/2 Tsp Salt
- 1/2 Cup Chocolate Chips
Instructions
- Preheat your oven to 375F.
- Combine mashed sweet potato, mashed banana, eggs, maple syrup, almond milk, coconut oil (melted, then cooled), and vanilla extract. Mix with a spatula or with a mixer until combined.
- In a separate bowl, combine flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
- Pour your flour mixture into the sweet potato mixture and stir until combined. Do not overmix.
- Fold in chocolate chips.
- Line your muffin tin with muffin liners and pour batter evenly into liners about 3/4 the way full.
- Bake for 15-20 minutes, or until a toothpick comes out clean. Store in an airtight container for up to 4 days.
These are SO good! I didn’t have most of the ingredients so I substituted basic things (vegetable oil for coconut oil, whole milk instead of almond milk, white granulated sugar for coconut sugar, ground up whole oats to resemble a flour, of sorts?) and the receipe and final outcome was incredible. I have already eaten two and they are supposed to be for my son. I didn’t have chocolate chips and they’re still amazing. THANK YOU!
Delicious recipe! Thank you for sharing. These muffins have an excellent texture and great flavor. I used honey since I didn’t have maple syrup and substituted brown sugar for the coconut sugar. I also added cloves, nutmeg, and pumpkin spice for a little more spice. They turned out wonderfully! I will definitely be saving this recipe and baking them again soon.
These are delicious, thank you! My 5 kids gobbled them up. I forgot the eggs and they still turned out great.
Could I substitute brown sugar in place of coconut sugar?
That shouldn’t be a problem!
I’ve been making various versions of healthy and not so healthy muffins for my kids for 10 years and I think this is the most delicious recipe I’ve ever tried!
Omg! I love to hear that! Thanks so much for the awesome review and I’m so glad you and your kiddos are enjoying them 🙂 If it’s not too much trouble, do you mind leaving a 5-star rating? It really helps me out! Have a great day, Adrienne!
I thought I did!