I often sort my meals out by food group to make sure I get the right amount of foods from each category every day. These muffins are the perfect breakfast for that because they have grain, dairy, vegetables and protein.
For the past few years, I’ve been in the bad habit of only making muffins with chocolate chips in them. These muffins break that habit and are super-healthy with tons of vitamin A, potassium and protein. Eat this in the morning with a big mug of tea or a smoothie and you’re good to go.
Sidenote: I absolutely hate raisins, and when people put them into muffins, cookies, etc. I think it ruins them. So I promise you I will never, EVER, put raisins in any of my recipes.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. butter, softened
- 1/2 cup peanut butter
- 1 large sweet potato, baked, peeled and mashed
- 2 eggs
- 1 cup milk (you may need a little more depending on consistency, but not too much)
- Poppy seeds for garnish
Method
Preheat the oven to 400 degrees F.
In a large bowl, mix together flour, sugar, baking powder and salt. ‘Cut in’ 2 tbsp. butter and peanut butter, until it is well combined with the flour mixture and it looks like a soft crumble. (Tip:To ‘cut in’ the butter and peanut butter, you can either use a pastry cutter or a knife and sort of chop and mix at the same time.)
In a separate bowl, beat together sweet potato, eggs and milk. Add the wet ingredients to the dry ingredients all at once, and mix just so that everything is well combined.
Fill greased muffin tins with the batter, and bake for 15-20 minutes. If you stick a toothpick into the centre and it comes out dry, they are done.
Melt the remaining 1 tbsp. of butter and brush the tops of each muffin once they are fully cooked. Generously sprinkle poppy seeds on each one.
the vegetarian ginger 
Looks delicious! I never even knew these were possible. Also, I love the poppy seed as a garnish; it adds a delicate touch of pleasing aesthetics. 🙂
Thanks! The poppy seeds taste really good too, add a bit of texture
Even without chocolate chips, these look incredible!
Thank you! I know, I was so tempted to put chocolate in too but I’m glad I resisted the urge haha
Maybe in the next batch?…
Maybe! They’re so moist already though, chocolate might not actually be good in these
Wow, that’s crazy!
Those look absolutely delightful, great flavours too – well done!
Thanks 🙂 I was surprised they turned out since the dough was questionable looking..very glad they did though!
Seen a lot of muffin recipes before but nothing like this. Totally intrigued and wish I had one right now. 🙂
Cheers,
Jed
sports-glutton.com
Sports, Food, Libations, and More
Thanks, they’re definitely different from other muffins I’ve tried!
I have never thought of combining those flavours! you’ve definitely made me curious to try…
You should try them out for sure! Hopefully you enjoy them 🙂 if you like more texture-y muffins I’d use chunky peanut butter, but it’s a matter of preference
Whoa, what a weird but delicious-sounding flavor combination! These sound good… oh and I am so with you on raisins ruining all things baked. 🙂
Yes! More anti-raisin people 🙂
This looks like such a delicious combo and they look to come out super moist! And whiel I love my raisins on porridge, I am with you 100 percent in bake goods- they ought to be left out!
I’m glad your on the anti-baking raisin side!
Wow!! I would never think of combining these two ingredients… love this recipe. (And your blog!) Thanks for sharing.
-JulieC
Thank you! It is a bit of an odd combination but it works, hope you like them if you decide to give them a try!
These are delicious!! Thank you so much for posting the recipe! My 7 month old twins LOVE them! It’s their daily afternoon snack and I love that it hits all 4 food groups:)
I’m so glad you like them! Always nice to get positive feedback 🙂