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Peanut Butter Sweet Potato Muffins

Peanut Butter Sweet Potato Muffins That You'll Crave Daily

Flourless Peanut Butter Sweet Potato Muffins are a guilt-free treat made with simple ingredients, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Smooth Unsweetened Peanut Butter Can substitute with almond butter
  • 1 cup Cooked and Mashed Sweet Potato Can use pumpkin for a different flavor
  • 2 large Eggs Acts as a binder
  • 1 teaspoon Baking Soda For leavening
  • 1/4 cup Maple Syrup or Honey Naturally sweetens the batter
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 teaspoon Ground Cinnamon Adds warmth
  • 1/2 teaspoon Ground Ginger For a hint of spice
  • 1/4 teaspoon Sea Salt Balances sweetness

Equipment

  • Muffin tin
  • mixing bowl
  • food processor
  • Measuring Cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a food processor or mixing bowl, combine all ingredients and blend until smooth.
  3. Carefully portion the batter into muffin liners, filling them about three-quarters full.
  4. Bake for 16-18 minutes, rotating the pan halfway through for even cooking.
  5. Let muffins cool in the pan for 15-20 minutes before removing.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to one week in the fridge or freeze for up to a month.

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