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Home » Dietary Preference » Vegetarian » Sweet Potato Peanut Butter Muffins

Sweet Potato Peanut Butter Muffins

By Taesha Butler January 8, 2019 (Updated October 6, 2022) 71 Comments

Servings10
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Jump to Recipe
4.93 from 42 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.

Holding one of the Peanut Butter Muffins looking inviting and delicious.

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
Mixing all ingredients necessary to make Peanut Butter Muffins in a big white bowl on a dark grey surface with a yellow towel next to the bowl.

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!

Cups set on a baking tray, ready to be loaded with batter

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

  1. Make them Paleo! Sub the peanut butter with almond butter and a delicious and easy Paleo muffin is yours!
  2. 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
  • Sweet Potato & Salmon Poppers 

Loving the peanut butter muffins and hungry for more?

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Peanut Butter Muffins straight out of the oven with more batter, eggs and little wooden spoons laying on the table right next to the baking tray.
Holding one of the Peanut Butter Muffins looking inviting and delicious
Print Recipe
4.93 from 42 votes

Sweet Potato Peanut Butter Muffins

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.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, flourless muffin, gluten free, peanut butter muffins, sweet potato muffin
Servings: 10
Calories: 199kcal
Author: Taesha Butler

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!

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 263mg | Potassium: 226mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1015IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Gluten-Free, Muffins, Snacks, Vegetarian Tagged With: potato

Previous Post: « Kid-Friendly Cauliflower Recipes
Next Post: One-Pot Curry Lentil & Vegetable Soup »

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    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Leanne M

    January 10, 2019 at 4:43 am

    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!

    Reply
    • Peggy

      November 2, 2021 at 8:08 pm

      4 stars
      it DOES have salt in the recipe 🙂

      Reply
  2. Lauren

    February 7, 2019 at 7:09 pm

    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!

    Reply
  3. Michelle

    February 10, 2019 at 5:34 pm

    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…

    Reply
    • Taesha Butler

      February 13, 2019 at 10:20 pm

      I tried that and they fell after baking. Still working on finding a successful egg sub for these kinds of recipes.

      Reply
    • Jenn

      February 11, 2020 at 1:25 pm

      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.

      Reply
    • Iri

      June 7, 2021 at 8:20 am

      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.

      Reply
  4. Anna

    March 3, 2019 at 5:27 pm

    Yummmmm!!!! I used 1/2 natural peanut butter and 1/2 all natural almond butter. Added walnuts.

    Reply
    • Taesha Butler

      March 14, 2019 at 9:42 pm

      Love the additions!

      Reply
  5. Alexis

    March 14, 2019 at 3:06 am

    Do you have the nutrition facts? And what purpose does the ginger serve out of curiosity? I’m excited to try these!

    Reply
  6. Laura

    August 21, 2019 at 3:14 pm

    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!

    Reply
    • Taesha

      August 21, 2019 at 4:34 pm

      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!

      Reply
      • Gina

        August 22, 2019 at 3:14 am

        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?

        Reply
        • Taesha

          August 22, 2019 at 3:15 am

          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!

          Reply
  7. Rebecca

    September 3, 2019 at 6:40 pm

    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?

    Reply
    • Taesha

      September 3, 2019 at 8:25 pm

      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!

      Reply
  8. Whitney

    September 14, 2019 at 3:21 pm

    Yum! I’m excited to try these! I too am all about adding in veggies wherever I can. What muffin liners are you using??

    Reply
    • Taesha

      September 14, 2019 at 4:57 pm

      I use compostable ones from If You Care. Love them!

      Reply
    • Jeannete Somers

      July 7, 2022 at 12:31 pm

      You can buy the tins for the muffins and are kept in the aisle for paper plates,
      Aluminum foil, plastic wrap etc etc.

      Reply
  9. Heather

    January 15, 2020 at 6:23 pm

    5 stars
    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!

    Reply
    • Taesha

      January 15, 2020 at 7:15 pm

      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!

      Reply
  10. Justine

    January 25, 2020 at 1:28 am

    5 stars
    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?

    Reply
    • Taesha

      January 25, 2020 at 2:00 pm

      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.

      Reply
  11. Justine

    January 25, 2020 at 1:30 am

    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

    Reply
  12. Leah

    March 6, 2020 at 3:49 pm

    5 stars
    My kids love these muffins!!! Thank you for sharing. They are delicious!

    Reply
  13. Bethany

    March 9, 2020 at 5:49 pm

    5 stars
    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!

    Reply
  14. Miranda

    May 1, 2020 at 2:06 am

    5 stars
    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.

    Reply
    • Taesha

      May 1, 2020 at 3:29 pm

      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.

      Reply
  15. Alana

    May 20, 2020 at 12:09 pm

    5 stars
    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!

    Reply
    • Taesha

      May 20, 2020 at 2:15 pm

      Yes! I love hearing that it’s a recipe the whole family enjoys!

      Reply
  16. Desiree

    June 27, 2020 at 12:24 pm

    5 stars
    These are YUMMY! My entire family loved these! I probably used about a cup of sweet potato mash and they turned out great!

    Reply
    • Taesha

      June 27, 2020 at 5:25 pm

      Yay! I am so glad!

      Reply
  17. Krissy

    July 13, 2020 at 11:08 am

    Could I use coconut sugar as a sweetener as I don’t have maple or honey at the moment

    Reply
    • Taesha

      July 13, 2020 at 2:41 pm

      Yes! The batter might be a bit thicker but that should still work fine.

      Reply
  18. ปั้มไลค์

    July 14, 2020 at 12:36 pm

    5 stars
    Like!!

    Reply
  19. Martyna

    August 7, 2020 at 1:41 pm

    I just saw these posted and can not wait to make them! Can you use 1/2 cup of canned sweet potatoe puree?

    Reply
    • Taesha

      August 7, 2020 at 3:21 pm

      Yes! I do that often

      Reply
  20. Jessica

    August 10, 2020 at 3:54 pm

    5 stars
    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!

    Reply
    • Taesha

      August 10, 2020 at 4:07 pm

      I love the addition of the protein powder! And I am so glad you enjoyed them!

      Reply
  21. K

    August 13, 2020 at 7:27 pm

    Can I make these in a loaf pan/how would that alter the baking time? Thanks!

    Reply
    • Taesha

      August 14, 2020 at 1:18 pm

      Yes! I would bake it at 350F for about 35-40 minutes

      Reply
  22. Helena

    October 11, 2020 at 11:05 am

    5 stars
    I love that these peanut butter muffins can be made with pumpkin puree, too. It makes the recipe so versatile!

    Reply
  23. Claire

    January 9, 2021 at 7:41 pm

    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!

    Reply
    • Taesha

      January 9, 2021 at 10:20 pm

      So glad you enjoyed it, Claire!

      Reply
  24. April

    January 19, 2021 at 4:55 am

    5 stars
    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.

    Reply
    • Taesha

      January 19, 2021 at 4:23 pm

      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.

      Reply
  25. Mylinh

    January 28, 2021 at 9:06 pm

    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?

    Reply
    • Taesha

      January 28, 2021 at 10:20 pm

      I’m so excited for you to try them! I usually find mini muffins take 10-13 minutes to bake.

      Reply
  26. Angharad

    February 4, 2021 at 9:28 am

    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.

    Reply
  27. Annette costa

    March 26, 2021 at 11:08 pm

    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.

    Reply
    • Taesha

      March 27, 2021 at 5:44 pm

      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!

      Reply
  28. A

    April 24, 2021 at 3:47 am

    I accidentally added baking powder rather than baking soda. Would that affect the muffins significantly?

    Reply
    • Taesha

      April 25, 2021 at 1:10 am

      There might be a slight taste difference but they should turn out fine!

      Reply
  29. Tiffany

    June 6, 2021 at 8:58 pm

    3 stars
    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.

    Reply
    • Taesha

      June 8, 2021 at 12:57 pm

      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.

      Reply
  30. Iri

    June 7, 2021 at 8:29 am

    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 🌹

    Reply
    • Taesha

      June 8, 2021 at 12:55 pm

      I’m so glad you enjoyed them!

      Reply
  31. Elizabeth

    June 13, 2021 at 9:43 pm

    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!

    Reply
    • Taesha

      June 14, 2021 at 2:08 pm

      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.

      Reply
  32. Claire Picard-Armstrong

    September 2, 2021 at 5:42 pm

    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?

    Reply
    • Taesha Butler

      September 2, 2021 at 8:27 pm

      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!

      Reply
  33. Sara

    October 19, 2021 at 7:14 am

    5 stars
    hi can I leave out the cinnamon and ginger spices? what purposes do they serve in the recipe? Thanks.

    Reply
    • Taesha Butler

      October 19, 2021 at 12:28 pm

      You can leave them out, but the flavor will change. The purpose they serve is to give dimension and warmth to the muffins.

      Reply
  34. Kelly

    April 24, 2022 at 9:50 pm

    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! 🤣

    Reply
    • Taesha Butler

      April 24, 2022 at 10:17 pm

      It is hilarious, fun, awesome, and weird all at once, right!?

      Reply
  35. Amanda

    June 11, 2022 at 2:39 pm

    5 stars
    These muffins are the best! They baked up perfectly. Very yummy!

    Reply
    • Taesha Butler

      June 11, 2022 at 2:43 pm

      I am so glad that you loved them, Amanda! Thanks for taking the time to share!

      Reply
  36. Laura

    January 8, 2023 at 11:26 am

    This recipe is delicious and my family loves it! Would it work to make a small cake? What frosting would you recommend?

    Reply
    • Taesha Butler

      January 9, 2023 at 9:20 am

      It might! And I bet it would go well with my chocolate sweet potato frosting! https://thenaturalnurturer.com/vegan-chocolate-sweet-potato-frosting/

      Reply
  37. Hannah

    January 16, 2023 at 1:07 pm

    5 stars
    Very yummy! Can’t believe there’s no flour in these. So fluffy and moist.

    Reply
    • Taesha Butler

      January 16, 2023 at 1:21 pm

      So glad you enjoyed these, Hannah! Thanks for taking the time to leave a review.

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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