Flourless Peanut Butter Sweet Potato Muffins
Flourless Peanut Butter Sweet Potato Muffins are soft, moist, and naturally gluten-free muffins made with creamy peanut butter, mashed sweet potato, and simple wholesome ingredients. This healthy muffin recipe is perfect for breakfast, snacks, or meal prep, offering rich peanut butter flavor and natural sweetness in every bite.
Ingredients
- 1 cup mashed sweet potato
- 1 cup creamy peanut butter
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional Mix-Ins
- ½ cup chocolate chips
- ¼ cup chopped peanuts
- ¼ teaspoon nutmeg optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large mixing bowl, combine the mashed sweet potato, peanut butter, eggs, maple syrup, and vanilla extract.
- Whisk the mixture until smooth and well combined.
- Add the baking soda, cinnamon, and salt to the bowl. Stir until fully incorporated.
- Fold in optional mix-ins such as chocolate chips or chopped peanuts if desired.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes until the tops are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Roast or steam the sweet potato until very soft, then mash until smooth for the best texture.
- Avoid overbaking to keep the muffins soft and moist.
- Stir natural peanut butter well before measuring if using a separated variety.
- Let muffins cool completely before removing from liners to prevent sticking.