Sweet Potato Almond Butter Muffins

Sweet Potato Almond Butter Snack Muffins

If you haven’t learned by now that I’m into crazy flavor combinations, see items a, b and c. Convinced? OK, let’s move onto the flavor bomb that is sweet potato-almond butter. Huzzah!

Sweet Potato Almond Butter Muffins | minimalistbaker.com

I first discovered my love for sweet potato and almond butter after seeing a fellow blogger slather peanut butter on her baked sweet potato. I tried it and loved it, then tried it again with almond butter and just a dab of honey. I was kind of blown away and have been addicted ever since. The salty, sweet plays so well together and it makes a surprisingly satisfying and healthy meal (super simple lunch, anyone?).

These muffins and these flavors were just meant to be together, there’s no getting around it.

Sweet Potato Almond Butter Muffins

I made sure to keep the ingredients list as slim as possible, as well as the cooking time and equipment required. From start to finish these beauties take about 35 minutes and require just one bowl. All of this equals less time and less mess in the kitchen. Double win.

So how do they taste? Awesome. They’re incredibly moist – almost bread pudding-like in the center. And they’re quite hearty, salty and sweet with just a hint of sweet potato and a fleck of almond butter in every bite.

I’ve been heating mine up in the mornings alongside a veggie omelet, or grabbing one for a quick snack in the afternoon. I didn’t share any of these with friends but am somehow already down to one. ONE, lonely guy. Looks like I’ll have to get back out my one mixing bowl and do this whole laborious (wink, wink) process over again. Wanna join? Please say yes; I love baking with friends. Please, please, please, please…..

Vegan Sweet Potato Almond Butter Muffins

4.8 from 10 reviews
Sweet Potato Almond Butter Muffins
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 9 muffins
Ingredients
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 3/4 cup sweet potato puree
  • 1/3 cup brown sugar
  • 2 Tbsp canola 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
  1. Preheat oven to 375 degrees and line muffin tin with paper liners.
  2. Prepare flax egg in a large mixing bowl and let set for a few minutes.
  3. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Nutrition Information
Calories: 195 Fat: 8.5 g Carbohydrates: 26.5 g Sugar: 6.8 g Sodium: 208 mg Fiber: 2 g Protein: 3.9 g

 

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Comments

  1. Stephanie says

    This is probably a dumb question, but how do you make the sweet potato purée? Do you just roast sweet potatoes in the oven and then mash them with a fork or do you put them in the food processor?

    • Dana says

      Stephanie, not a dumb question! Yep, I just bake (or microwave) a sweet potato and then scoop out the insides and swirl them around with a fork :D

      • Stephanie says

        Ah makes sense! Thank ya very much… I think I’ll be making these later today with some veggie omelets… Sounds like the perfect meal. :)

  2. says

    These sound intriguing. Love the idea of that sweet/salty combination & it sounds like it would really hit the spot for a quick snack or a fuel-giving breakfast. Like this a lot.

  3. Lindsey says

    I was excited to see this recipe, as I needed to use up the bowl of mashed sweet potatoes in my fridge! I couldn’t find pastry flour so I used half cake flour and half all-purpose. I also omitted the almond butter because I didn’t have any. However, they were still quite delightful with a little Earth Balance slathered on!

    I admit, I’ve already eaten half of them.. Guess I’ll just have to make more tonight! :-)

  4. Torvum says

    This looks great. I haven’t gotten a chance to make it yet, but it’s definitely going into my “to-try” bin. That being said, I’m having a hard time reconciling the “minimalist baker” with the 13 ingredient recipe?

    • Dana says

      Torvum, my three requirements for a recipe to be considered minimalist are ingredients, equipment and time. This recipe fits in the time and equipment categories, requiring just one bowl and about 30 minutes.

      • Jennifer says

        I must say that these we’re delicious and I’m a fan of all these ingredients! But my only criticism is that the prep took way longer than 10 min. If you’re not including the sweet potato purée prep and the flax egg prep then yes, maybe 10 min. Thankfully I had extra time on my hands so it wasn’t a big deal or anything. Overall a delicious and healthy recipe though!! :)

  5. says

    The batch I made came out a bit dense and moist, something I’ve experienced before with other vegan or eggless muffins. When I inserted a toothpick, it came out clean as a whistle and I baked them for 20 minutes, checked and threw back in for 2-3 more. I’m not sure if my oven is acting up again or if I missed a step. I was missing oat flour, so I ended up making some quickly with my mortar and pestle… maybe that was it?

    • Dana says

      Travis, you likely had issues with the oat flour ground in the mortar and pestle, as it might not have gotten it fine enough. However, these are just really moist muffins (by my preference) with the flax eggs, sweet potato puree and less absorbant oat flour. Try that and then cook them a little longer to get them more done in the middle. Hope that helps!

      • Travis says

        Dana- thank you for the prompt reply! Also, I would like to add that they are otherwise FANTASTIC, full of flavor and deliciousness. I’ll probably be making another batch here soon as I can’t keep my hands off of the first one.

  6. Lizzie says

    These are in my oven now, like I said, we’re not vegan, so I used a regular egg & 2% milk. Also I used peanut butter, these are for my toddler who’s under 2 so we haven’t given him tree nuts yet. They smell amazing, I’m let you know what he thinks!

  7. Katie says

    Made these this morning with a few changes. Instead of brown sugar I used date caramel (dates + almond milk) that I made yesterday. I also did not add any oil because I figured the date caramel would add the missing liquid. I also didn’t have a full 3/4 cup of sweet potato so I added applesauce to make up for the rest. How did they turn out? Pretty good. They were soft and moist but not pudding like. I think if I would of baked the sweet potato it would of added more sweetness and moisture (I microwaved mine). I couldn’t taste the almond butter so next time I might just add a dollup to the wet ingredients. These muffins are not dessert muffins but could settle my sweet tooth. Also 4 yr old approved!

  8. Sheri says

    These were seriously some of the best muffins I have made! So moist and delicious! I can’t make them for a while now though, I finished off the batch in a weekend! Whoops!

  9. says

    Hello friend!

    I’ve been looking for a sweet potato muffin recipe and am SOOO glad I found this one. I plan on making it tomorrow morning (Lord willing) though I was wondering if the oat flour can be omitted (I don’t have any)? Also, can I substitute the sugar for agave nectar? If so, what’s the ratio or measurements? Thank you for your help and I hope I didn’t ask too many questions.

    Thank you!! God bless :-)

  10. says

    Hell again!

    I made these muffins this morning and the flavor was yummy but the texture was EXTREMELY dense, similar to the texture of a bread pudding. I omitted the oat flour, do you think that could’ve been the issue? I’m thinking it was the flax egg that was the culprit…? Nevertheless, I didn’t want to do away with them because they weren’t nasty, just not fluffy so I coined them as Vegan Sweet Potato “Bread Pudding” Cups. I wanted a tad more of a cinnamony flavor so I made an agave glaze (agave, salt, cinnamon), and brushed it on top of the muffins JUST before taking them out of the oven. They came out pretty good! I think I might even use this recipe again as a vegan “bread” pudding.

    If you have any suggestions as to how they can come out more like a muffin I would greatly appreciate it. Otherwise I think it was still somewhat successful. Thank you, my darling, for your lovely website!

  11. Andrea says

    Just made these to bring to the Memorial Day picnic and they are DELICIOUS! I really love the almond butter recipe as well. :)

  12. Eileen says

    If I wanted to make these gluten free, can I just substitute both flours with a GF all=purpose flour?

    • Dana says

      I would think so, but since I haven’t tried it I can’t guarantee success! If you do try it that way, let me know how it goes!

  13. says

    These muffins looks amazing. Your photography skills are stunning. I just started my blog and am now starting to appreciate the art of taking a good picture.
    Can’t wait to try these. They combine two of my very favorite foods: sweet potato and almond butter!
    xo

  14. says

    This sounds delicious! I’m gluten free and wonder if I can switch out the whole wheat pastry flour for more oat flour. What do you think?

    • Dana says

      Lauree, I think that would work but am not sure as oat flour doesn’t seem to be as absorbent as WW pastry. Give it a go though and let me know how it turns out!

  15. says

    hello guys, I’m a Italian food blogger and I follow your blog, I love it! That is why I tried to cook this recipe with the ingredients in Italy, and it came very well! I mentioned in my page lacucinadijorgette.blogspot.com if you like to go I’d love to, I admire you very much :)
    thanks and hope you will please.
    sorry for my english …… hello from jorgette

  16. Lauren says

    Silly question – is the “flax egg” in substitution of an egg, or is an egg part of the water and flax ingredients? Thank you! I’m excited to make all of your recipes!

    • says

      I want to say yes since they act so similarly but am not sure! I would add in some almond meal if you have it and also slightly up the amount of oat flour slightly to compensate for any weird spelt texture issues. Hope that helps!

  17. Katherine says

    Just made these! I used AP flour (all we had) + ground my own oat flour in a coffee grinder. And subbed a chia egg for flax egg. They taste super delicious! Only complaint is that they stuck to the liners in a major way :/ I’d try using an unlined greased muffin tin instead next time!

  18. Peggy says

    I love your blog! I am 5 weeks in to a vegan diet. Psoriasis has vanished! Learning so much from your blog. It’s my ‘go to’ meal planner. If you ever need a taste tester I live in Kansas City also!

    • Dana Shultz says

      So cool! I had no idea there was potentially a connection between psoriasis and diet. Glad we could be a resource to you! And so great that you’re in KC! Nice to “meet” you, Peggy :D

  19. Bianca says

    This may sound strange, but these muffins are the first ones I’ve made without chocolate, peanut butter, or banana. I was kind of worried that I wouldn’t like these muffins and have to gift them to unsuspecting family and friends, but thank goodness, that was completely unnecessary! The muffins has got the “ever so slightly sweet” thing down pat, even after I cut down on the sugar a tad, and I loved the saltiness of the roasted almond butter. I’m glad that the first recipe I chose from your site turned out so amazing! Thank you!

  20. Ashley says

    I made these tonight and they are delicious!! I made one substitution- Instead of 1 cup of whole wheat flour, I used 1/2 cup and then 1/2 cup of almond flour. They turned out great; thanks for the recipe!

  21. Alejandro says

    Wowee these look great!
    First batch of almond butter the other week and LOVIN IT! Also just starting to get into sweet pots too!
    Stupid question though (please dont crucify me :p ) how do you bake your potatoes in prep for this (or in general to enjoy?)?
    Last night i tried your ‘Loaded black bean boats’ and put them in the oven for over 45 mins and they were still REALLY hard like i couldnt even scoop bits out. I did however salvage the rest of the meal which was ACE (THANK YOU <3 the avocado crema! ;) )
    Really want to be able to enjoy sweet pots more and keen to try this.
    Thanks in advance!
    Alejandro :)

    • Katie says

      Hello! I usually bake my sweet potatoes at 500 for 30 min then 450 for 30. Depending on size, if they are normal size they will be done, if super large might need a few more minutes and if super small might not need as long of time!

  22. Hannah says

    Is it okay to use all-purpose flour or fine whole wheat flour instead of the whole wheat pastry flour?

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