Sweet Potato Almond Butter Muffins
Super moist vegan muffins with sweet potato puree and a spoonful of salted almond butter in every bite. The perfect light breakfast or afternoon snack.
Servings 9 (muffins)
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 3/4 cup sweet potato puree
- 1/3 cup brown sugar
- 2 Tbsp avocado oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1 cup unsweetened almond milk
- 1 cup whole-wheat pastry flour
- 1/2 cup oat flour (ground from rolled oats)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- ~1/4 cup roasted salted almond butter
Instructions
- Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
- Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let set for a few minutes.
- Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
- Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
- Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
- Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
- Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 9 servings)
Serving: 1 muffins Calories: 195 Carbohydrates: 26.5 g Protein: 3.9 g Fat: 8.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 208 mg Fiber: 2 g Sugar: 6.8 g