Banana Sweet Potato Fig Muffins. Yum.


When I was little, my grandpa used to say he was waiting for someone to invent "smell-a-vision" so that when you watched a cooking show or talked on the phone with someone, you would be able to smell whatever it was that was cooking in their kitchen. If smell-a-vision was here today, you might want to call my house now.

The little guy and I had a muffin adventure in the kitchen this morning... an experimental recipe that went awry when I realized (after putting the muffins in the oven) that I had forgotten the baking soda AND the baking powder. Ugh.

I spent a full moment debating whether I should fix it or leave it - apparently aloud. When my son started saying "Mommy, what you forgot?" I realized we had come too far to have a muffin disaster. My son had personally added nearly every ingredient. He stuck his chubby little fingers into the batter so delightfully when it was fully mixed. He was excited about the final product. And I was too. So I took them out, poured the warm batter into a bowl, added the missing ingredients and put them back in the oven.

Boy does it smell awesome in here. And thankfully, the old adage about better late than never is totally true when it comes to rising agents. My son just wolfed down two of these muffins (with my assistance, of course). 

Here's the recipe for Banana Sweet Potato Fig Muffins - baking soda and powder included. 


Preheat oven to 350 degrees.

In a bowl combine:

  • 3 very ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1/2 c vegetable oil
  • 1 cup canned unsweetened sweet potato puree
  • 1 TB maple syrup
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups flour
  • 4 dried figs, chopped
  • 2 tsp cinnamon
  • 1/2 tsp salt

Mix thoroughly. Pour into muffin lined tin and bake for approximately 24 minutes.