Sweet Potato Peanut Butter Chip Muffins

12 Pieces
55 Minutes

Looking for some yummy and healthy egg free muffins? Here is a recipe you will surely love.


My family loves muffins. So every week I bake at least one batch of muffins.

I also keep experimenting to find the perfect recipe for different types of muffins - focus is usually on creating a recipe that is healthy as well as yummy.


When I made these Sweet Potato Peanut Butter Chip Muffins, I was more delighted than ever - made with sweet potatoes, whole wheat flour, coconut sugar, peanut butter chips and lots of love, these muffins taste amazing. They are one of the best grab and go muffins I ever had. Best part is my toddler son, who is a fussy eater, loved it too.

Yummiest Muffins Ever!

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Don't they look gorgeous?

Yummy! Yummy!

Sweet Potato Peanut Butter Chip Muffins

Recipe details

  • 12 Pieces
  • Prep time: 30 Minutes|Cook time: 25 Minutes|Total time: 55 Minutes

Ingredients


Instructions


Pre heat oven at 425 F.
Grease a muffin tray or line with cupcake liners.
In a bowl mix dry ingredients, except coconut sugar.
In a large bowl add sweet potatoes, milk, sugar, butter, vanilla extract and blend properly.
Fold in half the dry ingredients and mix.
Fold in remaining half and blend properly.
Add 1/2 cup peanut butter chips and mix.
Transfer batter evenly into each cup or liner. Fill it up to the top. Add peanut butter chips on the top.
Bake for 5 minutes at 425 F. Lower the temperature to 360 F and bake for 12-15 minutes. Insert a toothpick to see if it comes out clean.
Take it out and let it cool on a wire rack.

Tips

  • To make it vegan you can use vegan milk and butter.
  • Instead of coconut sugar you can use brown sugar or any granulated sugar.

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