Whole Wheat Sweet Potato Banana Muffins

• 2-1/2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/4 cups Brown Sugar
• 3 Tablespoons Maple Syrup
• 3 Tablespoons Melted Coconut Oil
• 1 Egg
• 1 cup Sweet Potato Puree
• 1 Banana, Mashed
• 1/2 cups Milk

1. Preheat oven to 375u0b0F and grease a muffin (or mini muffin) tin.
2. In a large bowl combine the dry ingredients (flour, baking powder, baking soda, salt). In a medium bowl combine all the remaining wet ingredients and whisk well to combine.
3. Pour the wet ingredients into the dry ingredients and mix until combined. Pour batter into muffin tins.
4. Bake for about 20 minutes for regular-sized muffin tins or 10-11 minutes for mini-muffin tins.
5. Remove from oven, transfer muffins to a cooling rack and let sit for 5 minutes.
6. Best served warm (also good reheated in a toaster oven).

whole wheat pastry flour, baking powder, ubc, ubc, ubc, maple syrup, coconut oil, egg, banana, milk

Taken from tastykitchen.com/recipes/breads/whole-wheat-sweet-potato-banana-muffins/ (may not work)