Flourless Peanut Butter Sweet Potato Muffins Recipe
Introduction
These flourless peanut butter sweet potato muffins are a nutritious and delicious treat that’s naturally gluten-free and packed with flavor. They come together quickly and make a perfect breakfast or snack for any time of day.
Ingredients
- 1 cup smooth unsweetened peanut butter
- ½ cup cooked and mashed sweet potato
- 3 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
- Step 1: Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.
- Step 2: Combine all ingredients in a food processor or mixing bowl. Mix until the batter is smooth and all ingredients are fully incorporated.
- Step 3: Using a ¼ cup measuring cup, portion the batter evenly into the muffin tin holes.
- Step 4: Bake the muffins for 16–18 minutes, or until they reach an internal temperature of 200°F and a toothpick inserted comes out clean.
- Step 5: Allow the muffins to cool in the pan for 15–20 minutes before removing and enjoying.
Tips & Variations
- For a sweeter muffin, increase the maple syrup or honey by a tablespoon or two according to taste.
- Try adding a handful of chocolate chips or chopped nuts to the batter for extra texture and flavor.
- If you don’t have cooked sweet potato on hand, roast or microwave a small sweet potato until soft before mashing.
Storage
Store leftover muffins in an airtight container in the refrigerator for up to one week. For longer storage, freeze the muffins for up to one month. To reheat, warm in the microwave for about 20 seconds or in a toaster oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter if you prefer a bit of texture in your muffins. It may slightly change the batter’s consistency but will still yield a tasty result.
Are these muffins suitable for a gluten-free diet?
Absolutely. These muffins are naturally gluten-free since they do not contain any flour, making them a great option for those avoiding gluten.
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Flourless Peanut Butter Sweet Potato Muffins Recipe
- Total Time: 23 minutes
- Yield: 9 muffins 1x
- Diet: Gluten Free
Description
These Flourless Peanut Butter Sweet Potato Muffins are a wholesome, naturally sweetened treat perfect for a nutritious breakfast or snack. Made without flour, they combine smooth peanut butter and mashed sweet potato for a moist and flavorful muffin with warm spices and a touch of maple syrup or honey. Easy to prepare and baked to perfection, these muffins are gluten-free and packed with protein and fiber.
Ingredients
Wet Ingredients
- 1 cup smooth unsweetened peanut butter
- ½ cup cooked and mashed sweet potato
- 3 eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients & Spices
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin to prevent sticking.
- Mix Ingredients: In a food processor or mixing bowl, combine the peanut butter, mashed sweet potato, eggs, baking soda, maple syrup or honey, vanilla extract, cinnamon, ginger, and sea salt. Blend or mix until the batter is smooth and all components are fully incorporated.
- Portion Batter: Using a ¼ cup measuring cup, evenly distribute the batter into the prepared muffin tin holes, filling each about three-quarters full to allow for rising.
- Bake: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean or the internal temperature reaches 200°F, indicating the muffins are thoroughly cooked.
- Cool and Serve: Allow the muffins to cool in the pan for 15-20 minutes to set. Once cooled, enjoy immediately, or store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Notes
- You can substitute honey with maple syrup to keep it vegan-friendly.
- Make sure the sweet potato is well mashed for a smooth batter texture.
- Store muffins in an airtight container to maintain freshness.
- Check doneness with a toothpick or internal thermometer to avoid undercooking or drying out.
- These muffins are naturally gluten-free and flourless, suitable for gluten-intolerant diets.
- Prep Time: 7 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: flourless muffins, peanut butter muffins, sweet potato muffins, gluten free, healthy muffins, breakfast muffins, naturally sweetened muffins
