Sweet Potato and Peanut Butter Muffins

These muffins are the perfect combination of sweet potato and peanut butter making them super moist and perfect for an on-the-go breakfast or snack. They are made with spelt flour and oat flour, contain added protein, dairy-free, refined sugar free and they are low in saturated fats.

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I have a real obsession for both peanut butter and sweet potato so why not combine them into something I also have an obsession for…muffins!

Often I have an abundance of sweet potato because I buy a bag or two as I know I will have a use for them so I make sure I always have a stash but occasionally I have no savoury meals plans for them so I have to make them into something sweet which is great because they are super versatile and I literally don’t think you can go far wrong. Bring on the addition of my other obsession peanut butter and you’ve got a pretty good match!

I mean I could eat baked or mashed sweet potato and simple just top it off with lashings of peanut butter but that doesn’t really give me something to talk about or show does it so muffins it is! Muffins are my go to when it comes to baking because they are easy, simple and require minimal washing up as you just combine everything in a mixing bowl and pour it into the muffin cases. I always use silicone muffin cases because they require no lining with oil and they make removing the cake super easy and they’re easy to clean too so win win!

For these muffins though I used a mixture of spelt flour and oat flour for my dry ingredients with a cheeky addition of some soya protein which I love to sneak in where possible. Spelt flour is probably my favourite flour to use in my baked goods as I have found it to do a good job for wholegrain baking and it has slightly fewer calories and is higher in protein than whole-wheat flour and with the addition of oat flour they work well but they do have that falling effect when baking things such as muffins as oats can be quite dense but don’t panic because it doesn’t ruin the flavour!

I would count these muffins as being a healthy muffin containing only 3 tbsp coconut oil and only 3 tbsp sweetener, they are also packed with healthy fats from the peanut butter and they are vegan and dairy free too so I don’t think it could get better, and plus you can totally eat these for breakfast!

Once cooked these are best stored at room temperature for 2-3 days in an air-tight container or in the fridge for up to 5 days. I like to let them reach room temperature before tucking in as they are moist and delicious this way!

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  @untaintedtastesinstagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Sweet Potato and Peanut Butter Muffins
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Dessert, Snack
Serves: Serves 10
  • 1 cup spelt flour
  • ½ cup oat flour
  • 3 tbsp plain soya protein
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
  • 1 flax egg
  • 1 cup sweet potato puree
  • ½ cup unsweetened almond milk
  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • ⅓ cup peanut butter
  1. Preheat oven to 375F/190C/Gas Mark 5. Set aside 10 silicone muffin cases.
  2. In a large mixing bowl combine all your dry ingredients well up until the spices. In a separate mixing bowl combine all your wet ingredients well and then add the wet mixture to the dry bowl mixture and combine well.
  3. Spoon the mixture evenly upon the muffin cases and fill to the top (as they don't rise much and fall due to the flours used)
  4. Bake in the oven for approximately 40 minutes, checking for brownness and test with a toothpick for cleanness. Remove from the oven and leave to cool on a cooling rack before removing and tucking in.

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