Sweet Potato Banana Chocolate Chip Muffins

I love sweet potato AND banana equally, so putting them together in muffin form made a lot of sense.

Like my one-bowl banana bread, this sweet potato banana muffin recipe is simple, vegan and very low in sugar.

It only requires two tablespoons of agave or maple syrup as a sweetener.

Why use sugar to overpower the flavors of banana and sweet potato anyway? We don’t need it.

How these baking recipes will help you with the 80/20 approach:

I’m starting to post more baking recipes because when it comes to the 80/20 approach, sweets are kind of a must.

I get asked a lot about sugar cravings and how to avoid binge eating. The simple answer is by gradually cutting out sugar from your diet, the cravings will disappear.

I no longer reach desperately for the peanut m&ms, Talenti ice cream and Tate’s chocolate chip cookies like I used to.

And if I do indulge in sweets, I’d rather make them myself so I know exactly what’s in it.

That’s the best, most effective way of cutting down sugar: cooking and baking at home, and simply not adding sugar to your food!

Of course, there’s sugar in sauces (like ketchup) and other products we may use at home. But at least we can have much more control over the sugar content when baking and cooking at home.

If you’re worried about having baked goods in the house (and eating them all at once) check out my banana bread recipe for a breakdown on how to avoid that.

As always, I encourage you to change up this recipe however you want.

I considered adding peanut butter and chia seeds to it but just stuck with the chocolate chips. I have a hunch this would also go really well with marshmallows instead of chocolate chips!

These sweet potato banana muffins will last up to a week in the fridge in an airtight container. You can also freeze them in ZiplocĀ bags for those times you have a muffin craving! If you want, store them on your countertop covered for up to four days.

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Print Recipe
Sweet Potato Banana Chocolate Chip Muffins (Vegan)
These filling muffins are tasty without being too sweet. You only need one bowl to make them and they're perfect to have on hand when you're craving muffins.
sweet potato banana muffins
Prep Time 10 mins
Cook Time 50 mins
Passive Time 50 mins
Prep Time 10 mins
Cook Time 50 mins
Passive Time 50 mins
sweet potato banana muffins
  1. Bake the sweet potato: Preheat oven to 425 F (220 C). Prick sweet potato with a fork and bake it on a baking sheet for 30-40 minutes.
  2. Prepare your muffin tin with cooking spray or muffin liners, set aside.
  3. While the potato bakes, add the mashed bananas, milk, coconut oil, vanilla and maple syrup to a bowl. Mix well and set aside.
  4. When the sweet potato is ready, cut it in half and scoop out the soft sweet potato into the bowl. Mash with a fork and mix with the rest of the ingredients.
  5. Add the baking soda, baking powder, cinnamon, salt and flour. Mix until just combined. Add chocolate chips if using.
  6. Add batter to the muffin tin. Each muffin will have 1/4 cup batter.
  7. Bake for 20-30 minutes at 350 F and enjoy!
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