Home » Dietary Preference » Vegetarian » Sweet Potato Peanut Butter Muffins
by Taesha Butler on Jan 8, 2019 (updated Jan 25, 2024)
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4.92 from 62 votes
These Sweet Potato Peanut Butter Muffins are easy peasy to whip up and a delicious way to get vitamin-rich sweet potato into your family’s bellies. Paired with delicious peanut butter and made with just 8 simple ingredients, these muffins make the perfect addition to any breakfast or are a healthy snack.
Easy peanut butter muffins
Muffins are kind of my love language and totally a breakfast staple in the TNN house. I’m not totally sure when I fell head-over-heels for all things baked in a muffin tin, but I DO know that I love that muffins are quick to bake, perfectly portioned out and can be amazing vessels for all kinds of healthy goodness….especially veggies.
If you are new around these parts, I am kind of obsessed with veggie-loading things….especially muffins! Recipes like theses peanut butter muffins are a great way to get veggies in at breakfast and kids (and adults) are usually pretty jazzed to see them served up in morning! Plus, they are portable! And delicious and veggie-loaded on the go? Yes please!
Some of my other infamous veggie-loaded muffin recipes that people go gaga for are….
- Oatmeal Green Smoothie Muffins
- Almond Butter Blueberry Zucchini Muffins
- Chocolate Butternut Squash Muffins
Why I think you should put sweet potatoes in your peanut butter muffins…
Someone once asked me why I like to veggie-load recipes and the food my family eats. To that I say….”Why wouldn’t I?” I mean, if I am going to eat something, I want it to serve my body as much as possible. Food is our fuel, after all! And veggies are an amazing way to load you body up with vitamins, minerals and nutrients in the most natural vessel there is!
Take sweet potatoes for example. They not only help to naturally sweeten these peanut butter muffins, but they contain a good amount of fiber along with a healthy dose of iron, calcium, and selenium. Sweet potatoes are also a good source of most of our B vitamins and vitamin C.In addition, let us not forget that lovely antioxidant known as beta-carotene!
Veggie-loaded hack
You know what I like to keep on hand to make veggie-loading food extra easy? No matter how tired, unprepared or low on produce I might be? Canned pureed veggies! You can find pureed pumpkin, sweet potatoes and/or butternut squash in most grocery stores (here in the US, at least) where they keep canned veggies or beans! In fact, look for purees that are JUST the veggies without any added sweetener or spice. And I always suggest buying organic if possible in a can that is BPA-free.
Suggested adaptations
- Make them Paleo! Sub the peanut butter with almond butter and a delicious and easy Paleo muffin is yours!
- Peanut butter muffins without sweet potatoes? Sub the sweet potato with pumpkin or butternut squash! Still veggie-loaded. Still delicious!
Other sweet potato recipes you are going to love…
- Healthy Sweet Potato Pancakes
- Sweet Potato Apple Sausage Skillet
- Chocolate Sweet Potato Cookies
Loving the peanut butter muffins and hungry for more?
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4.92 from 62 votes
Sweet Potato Peanut Butter Muffins
Yield: 10
Prep Time: 5 minutes mins
Cook Time: 18 minutes mins
Total Time: 23 minutes mins
Cuisine: American
Course: Breakfast
Author: Taesha Butler
Sweet Potato Peanut Butter Muffins are easy peasy to whip up and a delicious way to get vitamin-rich sweet potato into your family’s bellies. Paired with delicious peanut butter and made with just 8 simple ingredients, these muffins make the perfect addition to any breakfast or are a healthy snack.
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Ingredients
- 1 cup smooth natural peanut butter
- 1/2 cup cooked and mashed sweet potato
- 3 eggs
- 1/2 tsp baking soda
- 1/4 cup maple syrup or honey
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp sea salt, omit if using salted peanut butter
Instructions
Preheat your oven to 350°F and line a muffin tin.
Combine all ingredients in a food processor or bowl. Mix until smooth and all ingredients are incorporated evenly.
Using a 1/4 cup measuring cup, portion batter out between lined muffin tin holes.
Bake for 16-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let cool for 15-20 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!
Notes
- To make these peanut butter muffins Paleo, just sub the peanut butter with almond butter.
- You can also sub the sweet potato with pumpkin or butternut squash! Still veggie-loaded. Still delicious!
Serving: 1muffin, Calories: 201kcal, Carbohydrates: 13g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 247mg, Potassium: 206mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1015IU, Vitamin C: 0.2mg, Calcium: 32mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.
Dairy-Free Gluten-Free Muffins Snacks Vegetarian potato
originally published on Jan 8, 2019 (last updated Jan 25, 2024)
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91 comments on “Sweet Potato Peanut Butter Muffins”
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Leanne M —Reply
These are great. I always use fresh ground almond butter in any recipes for an even more natural approach. These are good but I wonder if a pinch of salt might bring out the flavors a bit more? Nonetheless, yum!
Peggy —Reply
it DOES have salt in the recipe 🙂
Lauren —Reply
These were great but ours turned out a little dry for us. Is there anything we could add to make them moist? Banana/almond milk/applesauce? Thanks!
Michelle —Reply
Can I do these egg free as you’ve done some of your other recipes (daughter is allergic to eggs and dairy)? 1 TBS ground flax + 3 tbs warm water…
Taesha Butler —Reply
I tried that and they fell after baking. Still working on finding a successful egg sub for these kinds of recipes.
Jenn —Reply
I used a different sub for each of the eggs and it worked well enough. I used 1/4 cup of coconut yogurt (dairy allergy here as well), 1/4 cup applesauce, and a 1/4 cup avocado. I also had to bake them about 45 minutes to get them to hold together finally. The outside is a little crisp but the inside is perfect and my toddler doesn’t seem to bind the crispier exterior.
Iri —Reply
Subbing eggs here is a bit difficult cause them are the main binder, no flour… Anyway, I always got good results using chickpeas flour and water, in this case 3 tablespoon not too full,and water enough to reach an egg-like appearance. And a tablespoon of lemon juice to mask the pulse taste. Hope it helps.
Anna —Reply
Yummmmm!!!! I used 1/2 natural peanut butter and 1/2 all natural almond butter. Added walnuts.
Taesha Butler —Reply
Love the additions!
Alexis —Reply
Do you have the nutrition facts? And what purpose does the ginger serve out of curiosity? I’m excited to try these!
Laura —Reply
The whole family loves these, thank you for sharing! My 11 month old devours them but unfortunately I can not pack them for daycare due to the peanut butter. Having Celaics I understand how important it is to be mindful of children/adults with peanut allergies in a school setting. Can you suggest an alternative for school lunches? If not we will continue to make and eat at home! YUM!
Taesha —Reply
You can absolutely make these with sunflower seed butter to make them nut free. However, just a heads up, when sunflower seed butter is mixed with baking soda and cooked…it turns green. Totally edible, just a weird color. Maybe add some cocoa powder to the mix to hide the weird color!
Gina —Reply
I’ve never cooked with it, but my school uses Wowbutter since we are nut and seed free. It’s soy based. Maybe that could work?
Taesha —Reply
Hmmm. It might. I’ve never cooked with soy butter, so I don’t know how it behaves in recipes. Please let us know how it goes!
Rebecca —Reply
We loved these! They were so moist and felt like eating a regular ol’ muffin! I’m wondering if I can adapt it to make it a pumpkin spice muffin. I’m wanting a pumpkin muffin with the start of Fall, but also wanting to make the ingredients stretch a little further. Each time it takes about a half of a jar of natural peanut butter and the 12 muffins were gobbled up so fast! What would happen if I left the peanut/almond butter out but added pumpkin puree and pumpkin spice?
Taesha —Reply
Hi Rebecca!
I love the idea of a pumpkin spice muffin! However, I doubt the pumpkin would swap well with the nut butter. The fluffy muffin magical happens in the combo of nut butter and eggs! However, I bet you could replace the sweet potato with pumpkin puree!
Whitney —Reply
Yum! I’m excited to try these! I too am all about adding in veggies wherever I can. What muffin liners are you using??
Taesha —Reply
I use compostable ones from If You Care. Love them!
Jeannete Somers —Reply
You can buy the tins for the muffins and are kept in the aisle for paper plates,
Aluminum foil, plastic wrap etc etc.
Heather —Reply
Any idea what would happen if I left the maple syrup out and added more sweet potato or applesauce instead? My sister doesn’t eat sugar 🙂 Made the recipe as is and love it for me! Delicious! I was amazed by the texture!Taesha —Reply
I’m so glad you enjoyed them! If you left the maple syrup out, they would be very mild in sweetness….but if your sister’s tastebuds are used to mellow sweetness, she might still enjoy them!
Justine —Reply
Hi! I made these muffins and they were so delicious and easy too!
I was just wondering, how many muffins is this recipe supposed to make? The servings say 10…does that mean 10 muffins?Taesha —Reply
I’m so glad you enjoyed them! And yes, it makes 10 muffins. Leaving them to cool in pan helps them keep their shape but the deflating of the top a bit is normal. It can depend on how thick/thin your nut butter is or how big the eggs used were.
Justine —Reply
Sorry, one more question i forgot to add to my previous comment. Should I cool the muffins for 15 to 20 minutes in the pan? Or transfer them to a wire rack after maybe 5 or so minutes? When I made these I left them in the pan and the puffy tops deflated a bit after cooling so I was wondering if leaving them to cool in the pan made a difference.
Thank you
Leah —Reply
My kids love these muffins!!! Thank you for sharing. They are delicious!Bethany —Reply
I’ve got my first batch of these in the oven right now! Prior to adding the eggs, I taste-tested the batter to make sure I added enough sweetener since I had to sub pumpkin purée. It was so yummy! My kiddos love to dip fruits in peanut butter and it inspired me to make a pumpkin peanut butter dip with everything but the eggs and baking soda!Miranda —Reply
Holy cow! These are amazing! Thanks for an simple and nutritious recipe. I subbed 2 of the 3 eggs for flax eggs (used one regular egg) and they still turned out perfectly. Wonderful recipe that I’m sure would be great with some mix-ins too.Taesha —Reply
Yay! I am so glad you enjoyed these Miranda! I’m glad to hear that they worked for you with the modifications. I love these with some blueberries on top or even some chocolate chips.
Alana —Reply
These muffins are amazing! I originally made them as a snack for my one year old, but my husband and I can’t stop eating them!Taesha —Reply
Yes! I love hearing that it’s a recipe the whole family enjoys!
Desiree —Reply
These are YUMMY! My entire family loved these! I probably used about a cup of sweet potato mash and they turned out great!Taesha —Reply
Yay! I am so glad!
Krissy —Reply
Could I use coconut sugar as a sweetener as I don’t have maple or honey at the moment
Taesha —Reply
Yes! The batter might be a bit thicker but that should still work fine.
ปั้มไลค์ —Reply
Like!!Martyna —Reply
I just saw these posted and can not wait to make them! Can you use 1/2 cup of canned sweet potatoe puree?
Taesha —Reply
Yes! I do that often
Jessica —Reply
This is a super delicious easy way to power up your kids or yourself. It’s also easy to modify with various nut butters or add a scoop of protein powder to!Taesha —Reply
I love the addition of the protein powder! And I am so glad you enjoyed them!
K —Reply
Can I make these in a loaf pan/how would that alter the baking time? Thanks!
Taesha —Reply
Yes! I would bake it at 350F for about 35-40 minutes
Helena —Reply
I love that these peanut butter muffins can be made with pumpkin puree, too. It makes the recipe so versatile!Claire —Reply
These are great! I did mini muffins instead for my kiddos, baked for 10 minutes and they were perfect. Also I did 3/4 c sweet potato and 3/4 c PB because I’m desperate to get some veggies to my picky eaters. I love this recipe. Definitely a keeper. Thanks for sharing!
Taesha —Reply
So glad you enjoyed it, Claire!
April —Reply
These are delicious! I love using 1/2 almond butter, 1/2 peanut butter and pumpkin puree instead of sweet potato. I’ve tried both and prefer the pumpkin over the sweet potato. They do get moldy relatively quickly so I do recommend keeping in fridge as suggested.Taesha —Reply
So glad you enjoy these as much as we do! Yes to fridge storage! They are a very moist muffin and need to stay chilled to keep them fresh longer.
Mylinh —Reply
Hi! These sound great! I’m excited to try them out for my 18 month old. How long would you bake these to make mini muffins?
Taesha —Reply
I’m so excited for you to try them! I usually find mini muffins take 10-13 minutes to bake.
Angharad —Reply
I love this recipe!
I made these three times in the last two weeks, but since I can’t leave a recipe alone for more than one go, I started swapping ingredients on the second batch.
They still work lovely with pumpkin instead of sweet potato but I would add a little more of whatever you are using for sweetness, as the pumpkin is decidedly more “veggie-y” than the sweet potaoes.
In the last batch I added about a cup of leftover mashed potatoes and about half a cup full of cocoa powder instead of sweet potatoes and an handful of chocalate chips and they came out tasting very much of chocolate and peanuts and not very sweet at all.Annette costa —Reply
Mine seem to be taking a king time to cook. I did have to swap the eggs for mashed banana. Extra 10 minutes so far and they’re still pretty mushy. The batter tasted amazing.
Taesha —Reply
Let me know how this goes. I haven’t had success in making nut-butter-based baked goods egg free because nothing seems ot give them the fluff and binding like the eggs. Glad the batter was good!
A —Reply
I accidentally added baking powder rather than baking soda. Would that affect the muffins significantly?
Taesha —Reply
There might be a slight taste difference but they should turn out fine!
Tiffany —Reply
I just baked these for between 26-30 mins and they seem a bit wet in the center but burnt on the edges! Hope they’re not undercooked =( subbed eggs for apple sauce, almonds for peanut and pumpkin for sweet potato.Taesha —Reply
The eggs really can’t be subbed in this baked good in the way they can be in other baked goods. The eggs + peanut butter make the fluffy magic in these muffins.
Iri —Reply
I’ve just tried them, I’m amazed by the fluffy and moist texture, a lot better than a regular muffin! They are not sweet enough for my taste, but it’s pretty easy to add some maple syrup or honey on top… Thanks for the recipe 🌹
Taesha —Reply
I’m so glad you enjoyed them!
Elizabeth —Reply
These look delicious, but I am so curious how they turn into muffins or hold together without any flour, not even almond flour. Especially since there is twice as much peanut butter as sweet potato, I would expect the batter to almost just melt. What kind of consistency do they have? Thanks!
Taesha —Reply
A common and understandable question! The combo of peanut butter and eggs blended together gives these their fluffy magic. Yes, they are fluffy and spongy.
Claire Picard-Armstrong —Reply
I haven’t tried the recipe yet but was wondering… can I use fresh grated ginger instead of the ground ginger? If so, how much should I use?
Taesha Butler —Reply
Hi Claire! I’m sure you can, though I have never tried it. I’d say about 1/2 tablespoon fresh grated ginger would be enough, but that would be a guess!
Sara —Reply
hi can I leave out the cinnamon and ginger spices? what purposes do they serve in the recipe? Thanks.Taesha Butler —Reply
You can leave them out, but the flavor will change. The purpose they serve is to give dimension and warmth to the muffins.
Kelly —Reply
So yummy!! I used sunbutter since our schools are but free and they’re just as good and a little wacky looking. Thank you for another excellent recipe! 🤣
Taesha Butler —Reply
It is hilarious, fun, awesome, and weird all at once, right!?
Amanda —Reply
These muffins are the best! They baked up perfectly. Very yummy!Taesha Butler —Reply
I am so glad that you loved them, Amanda! Thanks for taking the time to share!
Laura —Reply
This recipe is delicious and my family loves it! Would it work to make a small cake? What frosting would you recommend?
Taesha Butler —Reply
It might! And I bet it would go well with my chocolate sweet potato frosting! https://thenaturalnurturer.com/vegan-chocolate-sweet-potato-frosting/
Hannah —Reply
Very yummy! Can’t believe there’s no flour in these. So fluffy and moist.Taesha Butler —Reply
So glad you enjoyed these, Hannah! Thanks for taking the time to leave a review.
Taylor Kissell —Reply
These are delicious! Thank you so much for sharing your recipe! My two year old loves them, too!Taesha Butler —Reply
I’m so happy to hear that, Taylor!
Lauren —Reply
Can I make these without maple syrup or honey?
Taesha Butler —Reply
You could be I am not sure how they would taste since they wouldn’t really be sweet. If you don’t mind a mildly sweet muffin, replace it with some ripe mashed banana.
Madison —Reply
Do they have to be stored in the fridge? Do you warm them to serve? What’s the best way to warm them? Thank you!
Taesha Butler —Reply
These will be fine at room temp for 24 hours or so, but because of the added moisture from veggies, storing them in the fridge helps keep them fresh longer. So I do suggest it. I will eat them cold or zap them in the microwave for 15 seconds to warm them up. Either way is delicious.
Tricia —Reply
Can you use pb2 instead of peanut butter
Taesha Butler —Reply
Hi Tricia! Unfortunately I don’t think so. The magic of gluten free muffins getting their fluff comes from the combo of the eggs with the fat in the peanut butter.
Roberta —Reply
Thank you for sharing this recipe . Very nice, light and fluffy.
I added one cup of Thompson Raisins, too.Question for Taesha: Does the Nutrition Information apply to the complete recipe?
I got 14 muffins so, for example: to enter the grams of protein I would enter 1/14 of 8 ?
and for eating 2 muffins then 2/14 of 8? so that would be a little over 1 g. of protein.Rating 3.5.
Taesha Butler —Reply
Hi Roberta, glad you enjoyed these! The nutritional information is per muffin. I usually get a batch of 10 when I make it, giving them 8 grams of protein each. When I adjust my nutritional information to make a batch of 14 like you did, it makes each muffin have 5 grams each. So when you had 2 muffins from your batch, you actually had 10 grams of protein.
I realize I didn’t have the serving size set to 1 muffin. Fixed and hope that clears up any confusion
Katie —Reply
My whole family LOVES these muffins! My son is allergic to peanuts, so I just swap for almond butter or cashew butter! Also, I added 1/2 tsp baking powder and it gave the muffins just the right amount of fluffiness! Thanks so much for this recipe 🙂Taesha Butler —Reply
So delighted that these are such a hit in your home, Katie! Love the nut butter swap and but these are so tasty with the almond butter!
Sammee —Reply
Not gonna lie, I was super skeptical when I started to make these. But holy smokes, these were absolutely AMAZING!!!! Thank you for sharing.Taesha Butler —Reply
So glad these lived up to the hype, Sammee! We love them and it never stops amazing me how fluffy they get without flour!
Diana Wong —Reply
this came out amazing! We loved them!Taesha Butler —Reply
So happy you loved them so much, Diana!
Hilda Slager —Reply
Could you use applesauce instead of honey to sweeten?
Taesha Butler —Reply
Hi Hilda. I haven’t tried but you could use applesauce. However, applesauce is significantly less sweet than honey or maple syrup so the muffins would also be significantly less sweet.
Elyse —Reply
Wow these were wonderful! I doubled the recipe but instead of all eggs, I used half eggs and half ground flax and chia seed blend + water as egg substitute. I figured they wouldn’t rise as much so I filled each tin to the brim. They baked up beautifully! These are moist, tender, delicate and delicious.Taesha Butler —Reply
Yay! So happy to hear you loved these as much as we do and I am so happy to hear they worked with your modifications! While I’ve tried these with just flax eggs without success, it is great to hear they work well with half eggs for those who need or want that option! Thanks for sharing, Elyse!
