Cans Get You Cooking – Delicious Meals Using Canned Foods! #CansGetYouCooking

I’m excited to participate in this sponsored Mom it Forward Blogger Campaign.  This “Cans Get You Cooking” program is dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love.


I’ve personally cooked with cans for years for the convenience but only recently have I found out how nutritious canned food is.  The canning process locks in food’s freshness, flavor, and nutrients at the peak of ripeness, just hours after picking.  According to a University of California, Davis study, many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts.  I love that!   That means that I can serve canned foods anytime and with confidence that my family is eating nutritious fruits and veggies.  Plus, I don’t know about you but I often throw away spoiled fruits and vegetables.  I hate it and I don’t mean to but time gets away from me.  With cans I don’t have to worry about food spoiling near as quickly!

When you think of cooking with cans what comes to mind first?  Is it the number of soups that start with Libby’s mixed vegetables?  What about your favorite pumpkin pie that begins with Libby’s Pumpkin Pie filling?  Maybe it’s the numerous casseroles that start with Campbell’s Cream of… cans.  I can think of many recipes that begins with cans and I’m going to share one of my favorite ones with you.

This Sweet Potato Banana Nut Muffin recipe is sweet and very moist.  I hope your family will enjoy it as much as mine does!

Sweet Potato Banana Nut Muffin Recipe

Sweet Potato Banana Nut Muffin


  • 1/2 (15 oz) can Princella or Sugary Sam Cut Sweet Potatoes, drained and mashed
  • 1 1/2  cups whole wheat pastry flour
  • 1/4 cup sugarprincella-sugarysam
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 egg, lightly beaten
  • 2 very ripe bananas, mashed
  • 1 cup of walnuts, chopped
  • Handful of unchopped walnuts
  1. Preheat oven to 400 F.
  2. Spray pan with non-stick spray (or use cupcake liners).
  3. Combine the sweet potatoes, bananas, egg, butter, and milk.
  4. In another bowl combine the whole wheat flour, sugar, baking powder, nutmeg, salt, and cinnamon.
  5. Combine the dry and wet ingredients together and mix in the walnuts. Spoon into the prepared muffin pan till each cup is ¾ full. Drop the unchopped walnuts on top and sprinkle with sugar.
  6. Bake for 20 minutes or until inserted toothpick comes out clean.

What about you?  Do cans get you cooking too?  If so, what are some of your favorite meals using canned foods?

If you have a love for cooking with cans like I do take a moment to “Like” the Cans Get You Cooking Facebook page, Pin delicious recipes from the Cans Get You Cooking Pinterest page, and visit the Cans Get You Cooking YouTube page for cooking with cans inspiration.

Print Friendly, PDF & Email
About Ashley

Ashley is very happily married and the mother to a beautiful little girl, and she is the main voice behind Embracing Beauty.


  1. I have no problem cooking with cans, actually would prefer in and particularly miss canned pumpkin! But I live in an isolated part of Australia where we can’t get this kind of stuff, definitely not canned sweet potato. Love this recipe though, so given its my only option, how much fresh sweet potato would you use?

    • AshleyWalkup says

      Hmm, that’s a good question. I’m sorry, I really don’t know the answer though. Around 14-15 oz., maybe?

  2. Denise Taylor-Dennis says

    I particularly love canned green beans and have for years. I have no problem using canned goods. Your recipe sounds delicious.

  3. That looks really good! I’m a big fan of canned pumpkin in baking, so I’ll give canned sweet potato a try.

  4. suelee1998 says

    The muffins look amazing, I always have some kids of can goods in the house, you just never know when you may need them.

  5. I have never tried a sweet potato -banana combo muffin. Looks yummy and my kids love anything with nuts and bananas.

  6. scentednights2002 says

    Those muffins look absolutely delicious. I make an amazing corn bread using canned corn.

  7. A Mom's Take says

    Ooh, that looks really good and I don’t think my kids would notice they are healthy!!

  8. Candice ⚓ says

    I bet my toddler would love these! thanks for sharing a great recipe!

  9. THOSE look amazing. I’d lvoe them for breakfast!

  10. WhispersInspire says

    Umm, that muffin looks mouth watering. And sweet potatoes are so good for you. 🙂 I’m going to make these. 😀

  11. I love muffins, those look delicious! Even my kids would eat them.

  12. Tammy_3DifferentDirections says

    Oh that sounds so good, I haven’t made a lot with sweet potatoes because it’s just a food I never grew up with so really don’t know many ways to fix it. This though I could do!

  13. We use canned foods all the time. Your muffin recipe looks delish!

  14. love the idea of using cans because fresh goes bad so fast. Your recipe looks scrumptious!

  15. Jennifer Soltys says

    Wow, what an interesting combo! Sounds delicious and your picture makes me definitely want to try!

  16. Nancy Lustri says

    I’m a sweet potato fan, but have never used them in recipes before. I should give this a try. Looks delish! 🙂

  17. Yum! I love sweet potatoes. I can’t wait to try this recipe. I have never baked with sweet potatoes before.

  18. Mistee Dawn says

    Oh those muffins look so good. Never thought of making them with sweet potatoes. How yummy. Thanks for the recipe.

  19. Your muffins look yummy. I sometimes try to get creative with my canned goods too.

Speak Your Mind