Flourless Peanut Butter Sweet Potato Muffins
A delicious and healthy treat that combines sweet potatoes and peanut butter to create moist, protein-rich muffins that satisfy your sweet tooth without the guilt.
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato) Cooked and cooled before mashing.
- 1 cup natural peanut butter Smooth or crunchy, your choice.
- 1/3 cup honey or maple syrup For sweetness.
- 2 large eggs Or flax eggs for a vegan version.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional chocolate chips or nuts For extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bake or steam your sweet potatoes until soft, then let cool before mashing.
Mixing
- In a large bowl, combine the mashed sweet potatoes, peanut butter, honey (or maple syrup), eggs, and vanilla extract, mixing until well combined.
- Add baking soda and salt, stirring until the mixture is smooth.
- If using, fold in chocolate chips or nuts gently.
Baking
- Line a muffin tin with paper liners or grease it lightly. Fill each cup about 3/4 full with batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Notes
To ensure perfect muffins: Don't overmix, use room temperature ingredients, and consider experimenting with add-ins like spices or dried fruits. Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.