Flourless Peanut Butter Sweet Potato Muffins Recipe
These Flourless Peanut Butter Sweet Potato Muffins are a nutritious and naturally gluten-free treat perfect for breakfast or a snack. Made with smooth peanut butter and mashed sweet potato, they offer a moist, flavorful texture without the need for flour. Sweetened with maple syrup or honey and spiced with cinnamon and ginger, these muffins are both wholesome and delicious.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry & Wet Ingredients
- 1 cup (233 g) smooth unsweetened peanut butter (e.g., Teddie All Natural)
- ½ cup (122 g) cooked and mashed sweet potato
- 3 eggs
- ½ teaspoon baking soda
- ¼ cup (59.15 ml) maple syrup or honey
- 1 teaspoon vanilla bean paste
- 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 or grease it lightly to prevent sticking.
- Mix Ingredients: In a food processor or large mixing bowl, combine the peanut butter, cooked and mashed sweet potato, eggs, baking soda, maple syrup (or honey), vanilla bean paste, ground cinnamon, ground ginger, and sea salt. Blend or mix until the batter is smooth and all ingredients are thoroughly incorporated.
- Portion Batter: Using a ¼ cup measuring cup, evenly divide the batter among the muffin tin holes, filling each about three-quarters full.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 16-18 minutes. For best results, check the internal temperature of the muffins with a kitchen thermometer; they should reach 200°F (93°C) to ensure they are cooked through but remain moist.
- Cool and Store: Allow the muffins to cool in the pan for 15-20 minutes before removing. Enjoy them warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to one month.
Notes
- Use smooth unsweetened peanut butter for the best texture and flavor.
- Sweet potatoes should be cooked and fully mashed for even batter consistency.
- The internal temperature check ensures muffins are cooked thoroughly without drying out.
- These muffins are naturally gluten-free and flourless, making them suitable for gluten-sensitive diets.
- Substitute maple syrup for honey according to dietary preferences.
- Store muffins in refrigeration to maintain freshness or freeze for long-term storage.
