Banana & Sweet Potato french toast muffins 

June, 29th 2023

Ah, the culinary adventures of my tiny tyrant with a highly evolved palate! It’s as if she possesses the taste buds of a connoisseur, capable of noticing the slightest hint of any vegetable from a mile away. Like a secret agent, I disguised, hid, and bury vegetables in my child’s meals. With all that said MOVE OVER traditional breakfast! There’s a new culinary champion in town, and it goes by the name of French Toast Muffins – bite size of course for my tiny human. These little bundles of brilliance are packed with sweet potatoes AND bananas. Although my daughter loves bananas, she refuses to consume sweet potatoes. Being that she loves my Blueberry French Toast RecipeI decided to recreate it with bananas and half a roasted sweet potato. I will admit, sweet potatoes are not my thing. While testing this recipe I made my husband taste the first few batches, which he truly enjoyed. He eats sweet potatoes daily with his meals. According to him, each bite is a symphony of flavors, with hints of cinnamon, and a touch of vanilla. This recipe is the perfect on-the-go snack or breakfast for children and adults.

fun facts about sweet potatoes

  • Not a Potato: Despite the name, sweet potatoes are not actually potatoes! They belong to the morning glory family, while potatoes belong to the nightshade family.

  • Nutritional Powerhouse: Sweet potatoes are packed with nutrients. They are an excellent source of vitamins A and C, fiber, potassium, and antioxidants.

  • Diverse Colors: Sweet potatoes come in a range of colors, including orange, yellow, white, and purple. The different hues indicate varying antioxidant and nutrient profiles.

So, whether you’re savoring a crispy sweet potato fry or relishing a comforting sweet potato casserole, these fun facts remind us of the fascinating history, versatility, and nutritional benefits of this delightful root vegetable.


12 or more

Ready In:

30 mins

# of Ingredients:


Good For:

Breakfast, Snack

What you will need:

3 large eggs
1 ripe banana
1/3 cup raw sugar
1 tsp cinnamon
2 tsp imitation vanilla
1 cup milk
12 – 13 slices of Bread
1 medium size baked sweet potato
NOTE: Cook sweet potato 1 day prior OR earlier in the day. I used a mini muffin tin for this recipe, but you can use a regular-size muffin tin. 


1. Preheat oven to 400°F. Bake small to medium size sweet potato for 1hr or until soft. Remove from oven and let cool completely. I suggest baking your potato early in the day or one day prior to making this French toast recipe.

2. Preheat your oven to 350°F, then spray a muffin tin with non-stick spray.

3. Cut your bread into 1-inch cubes, and set them aside. In a separate bowl mix together, the eggs, milk, sugar, vanilla, cinnamon, sweet potato and smashed banana. Pour mixture over bread cubes, and stir gently until all the bread is evenly coated, and has soaked up the liquids.

4. Using a mini muffin pan OR regaular sized one. Spoon equal amount of the bread mixture into each greased muffin tin.

5. Bake for 15 – 20 minutes or so, until the tops of the muffins are browned and the muffins feel a little bit firm. Use a toothpick to check that the inside is fully cooked.

6. Remove muffins from the oven, and let them cool for a few minutes. Then remove the muffins from the muffin tin, and sprinkle with powdered sugar, if desired. Serve with optional maple syrup or honey (my personal favorite).