Description
Flourless Peanut Butter Sweet Potato Muffins are a simple, nutritious, and delicious breakfast or snack option. Made with just 8 wholesome ingredients including peanut butter and mashed sweet potato, these gluten-free muffins are packed with flavor and a good dose of protein and fiber. They bake quickly and offer a healthy way to incorporate vegetables into your diet.
Ingredients
Dry and Wet Ingredients
- 1 cup smooth unsweetened peanut butter (e.g., Teddie All Natural)
- ½ cup cooked and mashed sweet potato
- 3 eggs
- ½ teaspoon baking soda
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Ingredients: Combine all ingredients in a food processor or a mixing bowl. Blend or stir until the mixture is smooth and evenly incorporated, ensuring no lumps of sweet potato or peanut butter remain.
- Portion Batter: Using a ¼ cup measuring cup, evenly portion the batter into the lined muffin tin holes for uniform muffins.
- Bake Muffins: Bake the muffins for 16-18 minutes, or until the muffins reach an internal temperature of 200°F (93°C), which indicates they are cooked through.
- Cool and Serve: Allow the muffins to cool in the pan for 15-20 minutes before removing. This helps them set and maintain their shape. Enjoy warm or store leftovers properly.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to one week, or freeze them for up to one month to retain freshness.
Notes
- To make these peanut butter muffins Paleo-friendly, substitute the peanut butter with almond butter.
- You can substitute the sweet potato with pumpkin or butternut squash for a different but still vegetable-packed flavor.
- These muffins are naturally gluten-free and dairy-free, making them suitable for those with gluten or dairy sensitivities.
