Sweet Potato Peanut Butter Muffins: A Nutritious and Delicious Treat

If you’re on the lookout for a nutritious yet indulgent treat, these Sweet Potato Peanut Butter Muffins are a must-try. Whether you’re in need of a wholesome breakfast, a snack, or even a post-workout recovery option, these muffins tick all the boxes. Not only are they easy to make, but they also boast a rich, comforting flavor thanks to the combination of creamy peanut butter and naturally sweetened sweet potatoes. The best part? They’re made with simple ingredients that pack a punch of nutrition.

These muffins are the perfect blend of protein, fiber, and healthy fats. Plus, they’re naturally gluten-free, dairy-free, and can easily be customized to suit your dietary preferences. Whether you’re someone who loves sweet potato-based recipes or you’re simply looking for a way to enjoy peanut butter in a healthier form, these muffins won’t disappoint.

For more delicious muffin ideas, check out this Banana Oatmeal Muffin Recipe or explore this Healthy Zucchini Carrot Muffins Recipe.

Basic Recipe: Ingredients and Instructions

Sweet Potato Peanut Butter Muffins | Healthy, Delicious, and Easy-to-Make

Author: Jennifer Mitchell
Total Time: 28-30 minutes
Yield: 12 muffins 1x
Diet: Gluten Free

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Description

These Sweet Potato Peanut Butter Muffins are a delicious and healthy treat, combining the richness of peanut butter and the natural sweetness of mashed sweet potatoes. They’re perfect for a quick breakfast, a mid-day snack, or a wholesome dessert. The muffins are naturally sweetened with maple syrup or honey, and flavored with warm spices like cinnamon and ginger.

Ingredients

Scale

1 cup smooth unsweetened peanut butter (e.g., Teddie All Natural)
½ cup cooked and mashed sweet potato
3 large 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 the Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray or oil.
Prepare the Muffin Batter:
In a large mixing bowl, combine the peanut butter, mashed sweet potato, eggs, maple syrup (or honey), vanilla extract, cinnamon, ginger, and sea salt.
Whisk or mix until the ingredients are fully combined and the batter is smooth.
Stir in the baking soda and mix until evenly incorporated.
Fill the Muffin Tin:
Evenly divide the muffin batter into the muffin tin, filling each muffin cup about ¾ of the way full.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!

Notes

Sweet Potato Tip: Be sure to use well-cooked and mashed sweet potatoes for smoothness in the batter. You can roast or boil them before mashing.
Peanut Butter Option: If you prefer a lighter texture, you can use natural peanut butter or any nut butter of your choice.
Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage.

Prep Time: 10 minutes
Cook Time: 18-20 minutes
Category: Baking, Muffins, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 170
Sugar: 8g
Sodium: 85mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg

Keywords: Sweet Potato Peanut Butter Muffins

Instructions:

1. Preheat the Oven:

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with a small amount of cooking spray or oil to prevent the muffins from sticking.

2. Prepare Wet Ingredients:

In a large mixing bowl, combine the peanut butter and the mashed sweet potato. Stir these together until you have a smooth and consistent mixture. Next, add the eggs, maple syrup (or honey), and vanilla extract. Mix everything together until it’s well incorporated.

3. Add the Dry Ingredients:

In a separate bowl, whisk together the baking soda, cinnamon, ginger, and sea salt. Once the dry ingredients are well combined, add them into the wet ingredients mixture. Stir everything together until there are no dry spots left, and the batter is smooth.

4. Fill the Muffin Tin:

Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full. If you prefer larger muffins, feel free to fill the cups a little more. Once filled, smooth out the tops of the batter with a spoon to make them even.

5. Bake:

Place the muffin tin in the preheated oven and bake for about 18-20 minutes. To check for doneness, insert a toothpick or cake tester into the center of a muffin; it should come out clean when the muffins are ready. The muffins will also be golden brown and firm to the touch.

6. Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes. After that, remove them from the tin and place them on a wire rack to cool completely. Once cooled, they’re ready to serve.

Advanced Techniques

1. Add-ins for Extra Flavor:

While these muffins are already delicious on their own, you can take them to the next level by adding in a few extra ingredients. Consider tossing in chocolate chips, chopped nuts, dried cranberries, or even some shredded coconut. These additions will not only enhance the flavor but also give the muffins added texture.

2. Making Mini Muffins:

If you want to create bite-sized portions or need smaller muffins for a party or snack, you can use a mini muffin tin. Simply reduce the baking time to around 10-12 minutes and keep an eye on the muffins to make sure they’re baked to perfection.

3. Experiment with Nut Butters:

Though peanut butter is the star of the show in this recipe, feel free to switch things up. If you have a peanut allergy or just prefer a different flavor, almond butter, cashew butter, or sunflower seed butter are great alternatives. Keep in mind that these alternatives may slightly change the texture, but they’ll still work wonderfully in this recipe.

4. Making the Muffins Fluffier:

For an even fluffier texture, you can add a small amount of baking powder to the dry ingredients. This will help the muffins rise slightly more. A teaspoon should be enough, but make sure to balance it out with the other leavening agents.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storage:

Room Temperature: After the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days. This is the ideal way to keep them soft and fresh.
Refrigeration: If you want to extend their shelf life, store the muffins in the fridge for up to a week. Make sure to wrap them tightly or keep them in an airtight container to prevent them from drying out.
Freezing: These muffins freeze wonderfully. Once they have completely cooled, wrap each muffin in plastic wrap or place them in a freezer-safe bag. They’ll last for up to 3 months in the freezer. To thaw, simply leave them at room temperature for a couple of hours or reheat them in the microwave.

Shelf Life:

Room Temperature: These muffins can last for 3-4 days at room temperature, making them perfect for meal prep.
Refrigeration: If stored in the fridge, these muffins will maintain their freshness for up to 1 week.
Freezer: When frozen, these muffins maintain their flavor and texture for up to 3 months.

Dietary Adaptations and Substitutions

1. Gluten-Free:

This recipe is naturally gluten-free since it doesn’t contain any wheat or gluten-based ingredients. However, if you plan to add any optional ingredients like chocolate chips or nuts, make sure they’re certified gluten-free to maintain this recipe’s integrity.

2. Vegan:

To make this recipe vegan, simply replace the eggs with a flax or chia egg. To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken, then add it to the mixture in place of the eggs. This simple swap makes the muffins completely vegan-friendly without compromising on taste.

3. Nut-Free:

For those with nut allergies, swapping out the peanut butter for sunflower seed butter is an excellent option. This will allow you to maintain the creamy texture and rich flavor of the muffins while keeping them nut-free. Additionally, sunflower seed butter has a similar consistency, so it works just as well in this recipe.

4. Lower Sugar:

If you’re looking to reduce the sugar content, feel free to decrease the amount of maple syrup or honey used in this recipe. You could also use a natural sweetener like stevia or monk fruit, keeping in mind that these alternatives are much sweeter than honey or maple syrup, so you’ll want to adjust the amounts accordingly.

FAQs About The Recipe

1. Can I use canned sweet potato for this recipe?

Yes, canned sweet potato works perfectly in this recipe. Just make sure it’s plain and doesn’t contain any added sugar or spices. You can substitute ½ cup of mashed canned sweet potato for the fresh one in the recipe.

2. Can I substitute the peanut butter with something else?

If you’re allergic to peanuts or simply want to try something different, you can substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter. The texture and flavor may vary slightly depending on the nut butter used, but it will still work well in the recipe.

3. How can I make these muffins fluffier?

To make your muffins fluffier, try adding ½ teaspoon of baking powder in addition to the baking soda. This will give them a little extra lift and make them lighter in texture.

4. How long can I store these muffins?

These muffins last for up to 3 days at room temperature, up to a week in the refrigerator, and up to 3 months in the freezer. They store well and are perfect for meal prepping or making in advance for snacks and breakfasts throughout the week.

Conclusion & Final Thoughts

These Sweet Potato Peanut Butter Muffins are an incredible, healthy treat that delivers both flavor and nutrition. They’re the perfect combination of rich peanut butter, the natural sweetness of sweet potatoes, and a hint of cinnamon and ginger. Whether you need a quick breakfast or a nutritious snack to get you through the day, these muffins are a great choice.

They’re customizable, versatile, and easy to make, making them perfect for anyone looking to enjoy a wholesome, homemade treat. With a few simple substitutions, you can tailor them to fit your dietary needs, whether you’re vegan, nut-free, or gluten-free.

Enjoy them as a grab-and-go snack or with a cup of coffee in the morning—either way, you won’t be disappointed!