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Le Red Oven

Kristen O'Brien - Bozeman, MT

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Peanut Butter Sweet Potato Muffins

March 13, 2019 By Kristen O'Brien Leave a Comment

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.

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Peanut Butter Sweet Potato Muffins

Course Breakfast, Snack
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F and line a muffin tin with 10 muffin cups. Spray each cup lightly with some cooking spray. 

  2. 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*

  3. Using a 1/4 cup or an Ice Cream Scooper, portion out the batter evenly amongst 10 muffin cups.

  4. 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!!!

 

Filed Under: All Recipes, Breakfast, Family Style, Gluten Free, Uncategorized

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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