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
Servings: 12 muffins
- 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
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.
- 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.
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