I think it is common knowledge that I am a little obsessed with peanut butter. I could happily have it for every meal is some shape, way or form. One of my favourite meals to enjoy peanut butter is breakfast, on toast, in oatmeal or in muffins. And these Sweet Potato Chocolate Chip Peanut Butter Muffins are my latest peanut butter breakfast obsession. Sweet, dense, nutty, a little bit chocolaty and a great way to sneak some veggies into breakfast.
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Peanut Butter Delight.
As I have already mentioned I am a peanut butter fiend, I just love the stuff. I don’t really need much of an excuse to eat it and that is pretty much why I put it into these sweet potato chocolate chip peanut butter muffins. I just thought sweet potato and peanut butter would be nice together, and oh boy, yes it was. It added a gentle nutty aftertaste to these muffins. I used a crunchy peanut butter, so there were little nut bits all the way through these muffins, which added a lovely texture. But smooth peanut butter can be used in its place.
I used a good old fashioned traditional peanut butter, I am not too sure of the results you would have if you used a more natural style peanut butter. If you give it a go let me know in the comments how they turned out. Muffins are pretty forgiving so I am sure they would be fine. But if the batter felt particularly wet then maybe a few extra tablespoons of flour may help. Having not tried it, it really is guesswork on my part.
Sneak those Veggies in.
One great thing about these sweet potato chocolate chip peanut butter muffins is you are sneaking some veggies into a sweetly packaged muffin. So those fussy pickers and eaters will never know that they are eating veggies for breakfast 😉 If for some bizarre weird reason you have an aversion to sweet potatoes, then you could use pumpkin as a substitute. But if you can use sweet potato as they really do have a lovely flavour and are perfect for these muffins.
The chocolate chips are also optional, but hey a little dark chocolate never hurt anyone and in its own way it’s also pretty good for you! So here you are, you newest breakfast obsession….. You’re welcome 😀
Recipe:
Sweet Potato Chocolate Chip Peanut Butter Muffins
Prep
Cook
Total
Yield 12 muffins
Sweet Potato Chocolate Chip Peanut Butter Muffins are a great way to sneak some veggies into breakfast. Sweet, dense, nutty and a little bit chocolaty.
Ingredients
- 250 grams plain / all purpose flour (2 cups)
- 100 grams light brown sugar (1/2 cup - lightly packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 80 millilitres vegetable oil (1/3 cup)
- 160 millilitres buttermilk (2/3 cup)
- 170 grams sweet potato puree (3/4 cup)
- 125 grams crunchy peanut butter (1/2 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 100 grams dark chocolate chips (1/2 cup)
Instructions
- Preheat your oven to 220C / 400F / Gas mark 7 and line or grease a 12 hole muffin tin.
- In a large bowl mix the flour, sugar, baking powder, baking soda, spices and salt until they are well combined.
- In a large jug mix the oil, buttermilk, sweet potato puree, peanut butter, egg and vanilla together until you have a smooth liquid and everything is fully mixed together.
- Combine the wet and dry ingredients together and mix with a gentle hand.
- Gently fold in the chocolate chips.
- Spoon the batter into your muffin tin, the batter should give you exactly 12 standard sized muffins.
- Pop them into your hot oven.
- After 8 minutes turn the heat down in your oven, to 190C / 375F / Gas mark 5 and bake for a further 15 minutes.
- Check to see if your muffins are baked through by inserting a pick into the centre of one. If it comes out clean then your muffins are baked through.
- Take them out of the oven but allow them to sit in the tin for 10 minutes. Then transfer them to a wire rack to fully cool down.
- Kept in an airtight tin at room temperature these muffins will last for 5 days. They also freeze well for up to 3 months.
Notes
You can use fresh or tinned sweet potato puree. I used fresh as I don't think they sell tinned in the UK. I simply peeled and boiled a couple of sweet potatoes then allowed them to cool. Once they were cold I blitzed them in the food processor for a few seconds to puree them. You could always mash them by hand if you don't own a food processor.Pumpkin puree can be used in place of sweet potato puree.
Courses Breakfast
Cuisine American
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19/12/2017
and i love these muffins… I am first time here and happy to found you ….. For this recipe, i can say these are the perfect Xmas muffins…
09/01/2018
Thank you, Priya 😀
02/12/2017
These muffins looks simply delicious!! Awesome!
05/12/2017
Thank you so much 🙂
27/11/2017
what a great way to sneak some sweet potatoes into the diet! i’m with you on the peanut butter obsession and think this batch of muffins sounds awesome. 🙂
04/12/2017
PB is so addictive and it pairs so well with sweet potato! Who knew? 😀
23/11/2017
OH YES Emma…this is definitely my kind of breakfast. What a delicious combination. Seriously I would have never thought to pair sweet potato with chocolate chips and peanut butter, absolutely genius. I love to try this recipe.
Thank you for the great recipe 🙂
24/11/2017
Thank you Ashika, they pair really well. If you like pumpkin and chocolate then these are not a far cry from that kind of flavour.
23/11/2017
You just THOUGHT they would be good together? I am SO not creative enough to come up with a sweet potato and peanut butter combo. This looks amazing!
I have recently given up baking with peanut butter because I can’t bring it to school (boo 🙁 ) But I think I will start up again once the holidays begin!
24/11/2017
Thank you, Cathleen, I have a friend who works in a school here in the UK and its the same for here. No nut-based products are allowed to be taken in. I’d be so upset I love PB in almost everything lol 😀
23/11/2017
Love peanut butter – just started recently to add it to my porridge in the morning! Nice that you added sweet potato to your muffins, great start to the day!
Miriam x
24/11/2017
I love peanut butter in my morning porridge, especially if there is a banana chopped up in it!
21/11/2017
i love how fluffy these look! i definitely don’t use sweet potato in my baking as much as i want to, so these would be a good start (:
21/11/2017
I always forget to use sweet potato, but I would like to make more of an effort after these muffins. Thanks, Heather 😀
21/11/2017
I am not much of a nut butter fan but my husband is. He religiously eat 1 tbsp every day and devours all foods that have nut butter. I am sure he will love these muffins.
21/11/2017
I am sure he will love them, though the peanut butter flavour is very mild. Thanks Balvinder 😀
21/11/2017
Oh my word. I’m obsessed with sweet potatoes and with peanut butter. And of course with chocolate :). These sound PERFECT!
21/11/2017
Thank you Kelsie 😀
20/11/2017
These are a great orange colour! Really like the idea of using sweet potato with peanut butter in these.
21/11/2017
Thanks Caroline, they do pair really well 🙂
20/11/2017
Another peanut butter nut here! I have several jars at my place and feel odd if I am without. These look really nice. Great idea about adding the sweet potato too!
21/11/2017
I totally get the need to have PB in the house, I always make sure there is a jar in reserve just in case stocks run low…. lol
19/11/2017
Those muffins turned out just perfect. The combination of flavours is just amazing, Emma.
20/11/2017
Thank you, Angie, 😀