1 1/2 cups all-purpose flour
¼ cup cane sugar (or granulated sugar)
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. cinnamon
1 large egg
1/2 cup lowfat buttermilk
3 Tbsp. whole milk
2 Tbsp. raw agave (you can use honey)
1 tsp. pure vanilla extract
½ Tbsp. butter
¼ tsp. cinnamon
½ cup chopped pecans
Preheat oven to 350 degrees. Line a muffin tin with 11 muffin liners.
Set the melted butter aside to cool slightly while you mix the dry ingredients.
In a mixing bowl, mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon.
In another mixing bowl, mash the sweet potato and banana together until smooth. Beat in the egg with a whisk. Add the slightly cooled butter, whisking constantly. Whisk in the buttermilk, milk, agave, and vanilla until incorporated.
Using a rubber spatula, fold in the dry ingredients in 3 intervals into the wet. *Folding the ingredients in will help to produce a light muffin. Do not over mix!
Using a ¼ cup measuring cup, fill the muffin liners with batter.
Divide pecan topping amongst each muffin.
Bake muffins for about 18-20 minutes. Allow to cool for 5 minutes. Enjoy!
Makes 12 muffins