Sweet Potato Muffins

I'm heading off to Korea and Japan for a work trip. Blog posts may be spotty, so I hope this will keep you satisfied for a bit.

I made this a few days ago for breakfast -- Sweet Potato MuffinS!!!!!!
It was gonna be carrot cake, but I decided to sub sweet potato for carrots and a banana for the 2 eggs. Why not go vegan when you can? It was so good and moist and sweet. I cut the sugar down in the recipe because of the sweet fruit/veg. I recommend this.

2 cups white whole-wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon (I like 2 tsp)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 banana
3/4 cup sugar
1/2 cup canola oil
1/4 cup orange juice
1 1/2 cups chopped or mashed sweet potato (I steam mine in the microwave for 5 minutes, then dice -- 1 big one will work)
1. Preheat oven to 350. Line 12 muffin cups with paper liners. Combine flour, baking soda, cinnamon, baking powder, and salt in a medium bowl; whisk until blended. In a separate bowl, mash banana and sugar with a wooden spoon or fork. Add oil and orange juice, then combine with flour mixture. Fold in sweet potato.
2. Divide batter among prepared liners(each about 3/4 full). Bake 20-25 minutes, or until a toothpick inserted into center comes out clean.