Description
These Flourless Peanut Butter Sweet Potato Muffins are a wholesome, gluten-free treat combining the natural sweetness of roasted sweet potatoes with the rich, nutty flavor of peanut butter. Perfect for a nutritious breakfast or snack, these muffins are moist, flavorful, and delightfully dairy-free and refined sugar-free.
Ingredients
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 3/4 cup natural peanut butter (smooth or crunchy)
- 3 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.
- Prepare Sweet Potato: If not already done, roast or boil a sweet potato until tender, then peel and mash it until smooth. You need about 1 cup for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, natural peanut butter, eggs, maple syrup, and vanilla extract. Beat these together until you get a smooth, uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full to give room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure your peanut butter is natural with no added sugars or hydrogenated oils for the healthiest outcome.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make them vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure maple syrup is used as the sweetener.
- For a little extra texture, consider folding in 1/4 cup chopped nuts or dark chocolate chips.
- Sweet potato can be roasted ahead of time and stored in the refrigerator to speed up preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
