Sweet Potato Muffins with Streusel Topping

December 17, 2018  •  Breads, Breakfast,

I recently babysat my sweet little grandson for nine days while his parents took a trip to Hawaii. That I was able to bake muffins – or do anything for that matter – while that little bundle of 14 month old energy ran around my house is a miracle! But after he refused to eat the sweet potatoes I tried to serve him three days in a row, I decided to turn them into this muffin. I also had an old banana in the freezer and decided to throw in some cooked quinoa for nutrition. Oh, and it’s the holidays, so streusel topping sounded appropriate!

Sweet Potato Muffins with Streusel Topping
Prep time
Cook time
Total time
Serves: 20
  • 1 cup cooked sweet potato
  • 2 very ripe bananas
  • ½ cup sugar
  • ½ cup olive oil
  • 1½ cups cooked quinoa (1/2 cup uncooked)
  • ½ cup milk
  • 2 cups pastry flour (to make them tender, or just use all purpose)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
Streusel Topping
  • ½ cup brown sugar
  • ¼ cup sugar
  • ½ cup flour
  • ½ cup cold butter cubed
  1. Combine the potato, bananas, sugar, and olive oil in the bowl of a stand mixer and mix on medium high until the mixture is well combined. Add the quinoa and milk and mix on low to incorporate.
  2. Add the flour, salt, baking powder, baking soda, and cinnamon and mix just until everything is combined.
  3. Use an ice cream scoop to portion into about 20 muffins (I use reusable silicone liners).
  4. To make the topping, combine all of the ingredients in a bowl and use your fingers to work the butter into the other ingredients until crumbly. Top each muffin with some of the streusel topping (you'll have leftovers which can be frozen for another use).
  5. Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 15 minutes.

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