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!
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.
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…..
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- ¾ cup sweet potato puree
- ⅓ 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
- ½ cup oat flour (ground from rolled oats)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon
- ~1/4 cup roasted salted almond butter
- Preheat oven to 375 degrees and line muffin tin with paper liners.
- Prepare flax egg in a large mixing bowl 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.
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Averie @ Averie Cooks March 9, 2013 at 6:21 am
PB on sweet potatoes (or just about anything else is a fave of mine!) and these muffins sound wonderful & love the cheery photography!
Stephanie March 9, 2013 at 7:13 am
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 March 9, 2013 at 10:40 am
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 March 9, 2013 at 10:47 am
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. :)
Leisa March 9, 2013 at 9:56 am
Wow, these look absolutely amazing! Great combination–I’ll be trying them soon… thanks for the recipe!
Kathryn March 9, 2013 at 10:07 am
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.
Monique @ Ambitious Kitchen March 9, 2013 at 12:32 pm
I am absolutely loving these. Honey and almond butter + sweet potatoes sound incredible.
Amber Rue March 9, 2013 at 2:06 pm
Ah! I LOVE sweet potatoes! This recipe sounds amazing. I will be pinning this and trying this!!!
Izy Hossack March 9, 2013 at 5:16 pm
These sound absolutely lovely!
chelsea March 9, 2013 at 7:50 pm
2 of my favorite things, will make. thanks for the idea!
Bailey M - One Tip For The Future March 10, 2013 at 11:01 am
Wow! Can’t wait to whip these babies up!
natalie@thesweetslife March 11, 2013 at 9:32 am
my sister saw these on my fbook news feed yesterday and was all over them…looks like I need to make soon!
Jen March 11, 2013 at 12:31 pm
That sure is an odd mix for muffins! But a very interesting one!! =)
Eileen March 11, 2013 at 1:55 pm
These muffins sound like an amazing breakfast! I love the sweet potato-almond butter combination. :)
Ira March 12, 2013 at 6:57 pm
Made these today. They are absolutely wonderful! Thanks!
Lindsey March 16, 2013 at 3:15 pm
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! :-)
Torvum March 16, 2013 at 9:59 pm
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 March 18, 2013 at 3:03 pm
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.
Travis March 18, 2013 at 6:00 pm
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 March 18, 2013 at 6:30 pm
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 March 18, 2013 at 9:24 pm
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.
Lizzie March 19, 2013 at 1:11 pm
These look & sounds amazing! We’re not vegan tho, so can I just use an egg?
Dana March 19, 2013 at 2:18 pm
Totally!
Lizzie March 21, 2013 at 8:54 am
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!
Lizzie March 21, 2013 at 10:58 am
They are awesome & my Xander are a while muffin! Yummy!
Katie March 28, 2013 at 10:36 am
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!
Sheri April 2, 2013 at 10:12 am
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!
inklemonade April 17, 2013 at 8:40 am
I want to make everything you post.
Ms. "Kia" April 19, 2013 at 9:54 am
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 :-)
Ms. "Kia" April 20, 2013 at 3:11 pm
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!
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