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. Easy recipe to follow. | BakeThenEat.com
Print Recipe
0 from 0 votes

Sweet Potato Chocolate Chip Peanut Butter 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.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 293kcal
Author: Emma

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.

Nutrition

Serving: 1muffin | Calories: 293kcal | Carbohydrates: 36.3g | Protein: 6.6g | Fat: 14.7g | Saturated Fat: 3.3g | Cholesterol: 16mg | Sodium: 282mg | Potassium: 202mg | Fiber: 1.7g | Sugar: 15.1g | Calcium: 550mg | Iron: 2.5mg