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Purple Sweet Potato Muffins

Purple sweet potatoes naturally create the vibrant purple color. These pair really well with blueberries, walnuts, or maple glaze. Store refrigerated for up to 5 days.
Ingredients
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
Wet Ingredients
  • 1 cup mashed purple sweet potato (cooked and cooled)
  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/3 cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup milk
Topping
  • Granola
  • Chopped pecans
  • Optional drizzle of honey or maple syrup
Preparation
  • Preheat oven to 375°F and line a muffin tray with paper liners.
  • Roast or steam purple sweet potatoes until soft. Mash until smooth.
  • In a large bowl, mash bananas and mix with purple sweet potato, eggs, brown sugar, butter/oil, vanilla, and milk.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • Slowly fold dry ingredients into wet ingredients until just combined. Do not overmix.
  • Fill muffin cubs about 3/4 full.
  • Top with granola and chopped pecans.
  • Bake for 18-22 minutes or until a toothpick comes out mostly clean.
  • Let cool for 10 minutes before serving.
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