If a little peanut butter is good, a lot is even better, right?
Well, maybe. These muffins taste amazing if you’re a peanut butter lover, but they’re denser and moister than what I usually prefer. Next time, I’ll probably cut the peanut butter to 3/4 cups and add another egg.
- measuring cups and spoons
- 1 mixing bowl
- muffin tin with 12 2½-inch cups
- cooling rack
- 1½ cup white whole wheat flour or whole wheat pastry flour
- 1 cup natural unsweetened peanut butter, chilled
- ½ teaspoon salt (skip if peanut butter is salted)
- 1 teaspoon baking soda
- 3 tablespoons xylitol (you can use another sugar substitute or an equal amount of sugar if you prefer)
- 2 eggs, beaten
- 1 cup cooked and mashed sweet potato
- 1 cup unsweetened pear sauce or applesauce
- ½ cup chopped bittersweet baking chocolate or chocolate chips (optional)
- Put flour, whey powder, salt (optional), and baking soda in a blender and whir.
- Add chilled peanut butter by spoonfuls, whirring every few spoonfuls. Blend until the texture of brown sugar (soft and moist with small clumps that crumble when squeezed; see photo below). Transfer to bowl.
- Put sweet potato, pear sauce or applesauce, xylitol and eggs in blender. Blend until smooth.
- Beat sweet potato mixture into flour mixture until just blended. Do not overwork the dough.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake 25 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out clean.
- Let cool completely before serving.