Sweet Potato Peanut Butter Chip Muffins

Shweta Singh
by Shweta Singh
12 Pieces
55 min

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!

Want a Bite?

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 min
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  • 2 cups sweet potatoes roasted and mashed/puréed
  • 1 1/2 cup whole wheat flour
  • 1 cup milk
  • 1/2 cup coconut sugar
  • 1/3 cup melted butter
  • 1 tsp cinnamon powder
  • 1 tbs vanilla extract
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/2 cup + 2 tbs peanut butter chips

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