We are wild about mini muffins around here, and this is one of my tricks for getting more fruits and veggies into Hannah’s body. But the little stinker knows now that I sneak things into her muffins, so she only wants to eat them if they come out of a mini muffin package from the store. So…I may have started saving the store packages to sneak my own muffins into them. I’m not above trickery when it comes to feeding this kid.
This recipe from Umami Girl is a double whammy. Bananas and sweet potatoes, so much good stuff. You don’t taste the sweet potatoes, these just taste like banana bread. I dotted chocolate chips into them after I’d poured them into my muffin pan to make them extra enticing.
This recipe makes 24 regular muffins, but I made mini muffins and froze a bunch. I hate trying to halve baking recipes, so I just make it all and freeze the leftovers.
2 small ripe bananas, mashed
4 oz plain yogurt
2 small cooked sweet potatoes, skinned and mashed **I used about a cup of organic canned pureed sweet potatoes
instead, which I keep on hand to throw into pancakes and stuff.
1/4 cup brown sugar, packed
3/4 cup white sugar
12 Tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 to 1 cup of semi-sweet or milk chocolate chips
Preheat the oven to 375° F and spray your muffin pans.
In the bowl of a stand mixer fitted with the wire whisk, combine the bananas, yogurt, sweet potatoes, brown sugar and white sugar. Mix on high speed until lightened in color and texture, about 3 minutes.
Add the butter, eggs and vanilla and mix until well-combined, stopping to scrape down the sides of the bowl when necessary.
In a medium bowl, combine the all-purpose flour, white whole wheat flour, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Spoon the batter into the muffin cups, filling them a little more than halfway. Dot with chocolate chips.
Bake for 18-20 minutes (I do 12-15 for minis), until a tester inserted into the center of a muffin comes out clean.