Sweet Potato–Banana Nut Muffins

Use leftover baked sweet potato to add a naturally sweet, rich flavor to banana nut muffins. Serve with cinnamon butter to wake up your taste buds in the morning.

Muffins

4 ½ tablespoons butter

1 ¾ cups all-purpose flour

¼ teaspoon fine sea salt

¾ teaspoon baking powder

¾ teaspoon baking soda

⅛ teaspoon ground cinnamon

¾ cup mashed baked sweet potato

2 small very ripe bananas

¼ cup pure cane sugar

¾ cup low-fat buttermilk

¼ cup whole milk

1 large egg

3 tablespoons honey

1 teaspoon pure vanilla extract

Pecan Topping

1 tablespoon butter

1 tablespoon pure cane sugar

¼ teaspoon ground cinnamon

¾ cup chopped pecans

To prepare the muffins, preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a medium microwave-safe bowl, melt the butter and let cool slightly.

In a bowl stir together the flour, salt, baking powder, baking soda, and cinnamon.

Add the sweet potato and bananas to the slightly cooled butter and mash until smooth. Stir in the sugar, buttermilk, milk, egg, honey, and vanilla until incorporated. Using a rubber spatula, fold in the flour mixture, one-third at a time. Do not overmix. Divide the batter evenly among the paper liners.

To prepare the pecan topping, melt the butter in a small microwave-safe bowl. Add the sugar, cinnamon, and pecans. Stir until combined. Scatter the pecan topping evenly over the muffin batter.

Bake the muffins for 18 to 20 minutes. Let cool for 5 minutes. Serve warm.

Makes 12 muffins.