These lasted 12 hours. What a great breakfast on the go and a great packable for the lunchbox. Use Almond butter for an amazing paleo version. I’m going to try burying a raspberry or strawberry in the center next time. I’ll keep you posted, kiddos.
Peanut Butter Sweet Potato Muffins
- 1/2 cup Cooked and cooled Sweet Potato, smashed, skin removed. I bake mine a day ahead and scrape out the flesh
- 1 cup Smooth Peanut Butter, Organic/ No Sugar or/ No Salt is best Adams, Santa Cruz, or Kirkland Brand
- 3 large Eggs
- 1/2 tsp. Baking Soda
- 1/4 cup Pure Maple Syrup you may substitute honey
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Ground Ginger
Preheat the oven to 350F and line a muffin tin with 10 muffin cups. Spray each cup lightly with some cooking spray.
In a Blender or Food Processor combine all the ingredients in the order as listed in ingredients and run the blender or processor until the batter is smooth.
NOTE*You will need to scrape down the sides a few times to make sure all of the ingredients are blended well and there are no clumps*
Using a 1/4 cup or an Ice Cream Scooper, portion out the batter evenly amongst 10 muffin cups.
Bake for 18-20 minutes. A toothpick inserted should come out clean.
Allow to cool before eating.
For a Paleo version substitute creamy Almond butter!!!