When a lazy person loves muffins, and has a motivated friend who loves muffins, amazing things happen. In the mouth.
Yesterday, inspired by a friend who refuses to give up on my baking potential, I made the decision to bake these incredibly simple Sweet Potato Banana Muffins. Except, I realized all too late, I wasn’t prepared… so I made these incredibly simple No Butter Chocolate Chip Cookies instead.
Which should have meant I wasn’t to bake again for another 3 or 4 months. But in a total bakethrough, I went for the muffins today, making this a two-day streak.
For the lazy non-bakers like myself, you’ll need to prep a little in advance to make sure you have sweet potatoes (already baked BEFORE you want to start, right Yesterday Liz?), ripe bananas, and in my case, whole wheat flour (or flour of any kind) in the house.
And, naturally, I did not keep to the recipe completely in that I added chocolate chips. I tend to do that.
So… here’s what I used based on Kristina’s original recipe:
- 2 chunky sweet potatoes
- 2 ripe bananas
- 1/4 cup brown sugar (except it spilled and was probably more)
- 1/2 cup butter/margerine (originally called for coconut oil, but wha-?)
- 2 eggs
- 1/1/2 -2 cups whole wheat flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Chocolate chips! I chucked in whatever I had left which was 1/3 of a bag. Scientific, I know.
Kristina offers a few other optional ingredients, and I took her up on the vanilla extract. Check the original for the rest of the process. Her recipe’s amounts made about 20+/- smallish muffins. Perfect size for kiddies.
These were great to bake with the kids since it involved a masher. Also, they’re a lot healthier than, say, yesterday’s chocolate chip cookies. Not overly sweet, but the amount of chocolate chips I used was enough to make it awesome with no overkill.
Hello there, delicious breakfast dessert.