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Sweet Potato Banana Muffins

These sweet potato muffins make a great snack with a tall glass of milk or sweet tea. We eat a lot of muffins for breakfast because they keep well and can be reheated. 

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: bread, Breakfast, Brunch
Cuisine: American
Keyword: Sweet Potato Banana Muffins
Servings: 18 muffins
Author: The Southern Lady Cooks


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 stick or 8 tablespoons or 1/2 cup butter softened
  • 2 eggs
  • 1/3 cup honey
  • 2 medium bananas mashed
  • 1 1/2 cups mashed sweet potato
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup chopped nuts pecans or walnuts, (optional)


  • Whisk together flour, baking powder, baking soda, allspice, salt and ground cinnamon in a bowl and set aside. In a mixing bowl using a mixer beat together the butter, eggs, honey, bananas and sweet potato. Add the flour mixture, vanilla extract and sour cream to banana and sweet potatoes and continue mixing until all ingredients are wet. Stir in nuts.
  • Spray a 12 cup muffin tin with cooking spray. Fill cups 1/2 to 3/4 full. Bake in preheated 350 degree oven 25 to 30 minutes. Makes 1 1/2 dozen muffins. Serve with butter and your favorite jams or jellies.