Wednesday, March 27, 2013

Sweet Potato Peanut Butter Muffins


So, I had these sweet potatoes sitting in my pantry a while back and I accidently knocked one of them to the ground and it split!  Instead of just tossing it or throwing it into the fridge forgetting about it until it was moldy and THEN tossing it, I decided to cook it up right away and make something. 

I can't really remember what I had planned for them.  Soup maybe or my other favorite muffin?  I don't know, but I came across this recipe from Minimalist Baker (who has amazing pancake recipes by the way) and just could NOT resist making these muffins.  Plus, I had a fresh batch of peanut  butter in the cupboard just screaming to be used.

These muffins totally rocked my world!! Who would have ever thought to combine sweet potatoes and peanut butter? My kids weren't huge fans but since the recipe only makes a dozen, eat a few fresh and throw the rest in the freezer and grab one one your way out the door in the morning.


Sweet Potato Peanut Butter Muffins
2 Tbsp. coconut oil
1/3 cup sucanat (or sugar)
1 cup sweet potato puree
1 egg
1/2 cup greek yogurt
1/2 cup milk (I used coconut milk beverage)
1 tsp. vanilla extract
1 cup whole wheat flour
1/2 cup oat flour (grind whole oats in blender)
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/4 cup natural or homemade peanut butter

*If you want to make the recipe vegan, just replace the egg with a flax egg (1Tbsp. ground flax + 2.5 Tbsp. water), omit the yogurt and increase non-dairy milk to 1 cup.

Preheat oven to 425 degrees F.

In a mixing bowl, whisk together coconut oil until light and fluffy; about a minute.  Add sugar and whisk again.  Add the sweet potato, egg, yogurt, milk and vanilla.  Whisk until completely incorporated. 

In a separate bowl, combine the dry ingredients.  Add the dry ingredients to the wet and gently stir until just combined. 

Line a muffin pan with paper liners.  Using a large scoop divide batter evenly between each muffin well.  Drop a teaspoon of peanut butter into the center of each  muffin and swirl with a toothpick.

Bake 15-18 minutes, until tops are golden.  Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.


SOURCE: Slightly adapted from Minimalist Baker

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