Peanut Butter Sweet Potato Muffins

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


  • 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


  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!!!