Flourless Peanut Butter Sweet Potato Muffins Recipe
These Flourless Peanut Butter Sweet Potato Muffins are a wholesome, gluten-free treat combining creamy peanut butter with naturally sweet mashed sweet potato. Naturally sweetened with maple syrup or honey and spiced with cinnamon and ginger, these muffins are perfect for a nutritious snack or breakfast option that’s moist, flavorful, and easy to make without any flour.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Total Time: 26-28 minutes
- Yield: 8 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
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
- ¼ cup (59.15 ml) maple syrup or honey
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Ingredients: In a food processor or a large mixing bowl, combine the peanut butter, mashed sweet potato, eggs, baking soda, maple syrup or honey, vanilla extract, ground cinnamon, ground ginger, and sea salt. Blend or mix until the batter is smooth and ingredients are thoroughly incorporated.
- Portion Batter: Using a ¼ cup measuring cup, portion the batter evenly into the prepared muffin tin, filling each cup.
- Bake Muffins: Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean or the muffins reach an internal temperature of 200°F (93°C).
- Cool and Serve: Allow the muffins to cool in the pan for 15-20 minutes to set before removing them. Enjoy warm or store.
- Storage: Store leftover muffins in an airtight container in the refrigerator for up to one week or freeze for up to one month for best quality.
Notes
- To make these muffins Paleo-friendly, substitute the peanut butter with almond butter.
- You can replace the sweet potato with pumpkin or butternut squash for a different but equally delicious vegetable-based muffin.
