Sweet Potato Almond Butter Muffins

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Cutting board with a batch of our 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!

Bowl of sweet potato puree and cutting board with Almond Butter Muffins

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.

Muffin tin filled with ready-to-bake Sweet Potato Muffins topped with Almond Butter

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…..

Cutting board with a batch of Vegan Sweet Potato Almond Butter Muffins alongside ingredients used to make them

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.
Author Minimalist Baker
Print
Almond butter on a knife and a muffin tin filled with Sweet Potato Almond Butter Muffins ready to go in the oven
4.66 from 38 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 (muffins)
Course Breakfast, Dessert, Snack
Cuisine Vegan
Freezer Friendly 2-3 Weeks
Does it keep? 3-4 Days

Ingredients

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 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 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

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My Rating:




  1. Kelly says

    These muffins are amazing! I’m always trying to get more Variety of vegetables In my family’s diet. I have a very picky 6 year, he doesn’t eat vegetables so I must cook them into things. He absolutely loves these as do I. The last time I added dark chocoakte chips and that is the new preferred recipe for my boys, go figure. I’m planning on making some and freezing to have on hand for bust mornings (every morning). I’m about to try your banana chocolate chip waffle recipe and I was curious, could this recipe be adapted to a waffle recipe? Waffles seem to defrost and just heat up More nicely in the toaster. Thank you! Your site is amazing and is my go to for new recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad your family enjoys them, Kelly! Thanks for sharing! You would likely need to make several modifications, but they might work as waffles. Maybe use this recipe as a guide (using more almond milk in place of the coffee for the kiddos)? Let us know if you do some experimenting!

  2. Louisa says

    They came out beautifully! These are very moist and great flavor. They are definitely on the less-sweet side and more dense than usual. I ended up adding walnuts and chocolate chips instead of the almond butter and have no regrets :)

  3. Alexis says

    Made this with whole wheat white flour and some cornstarch instead of pastry flour. Turned out super moist and flavourful! Definitely a remake.

  4. Mariela says

    They are absolutely amazing! My daughter and I did it yesterday and we love it. Our sweet potatoes are not quite orange so the color is a little bit different. We are from Costa Rica and we really enjoy the recipe and the muffins!

    Thanks!

  5. Bridget W. says

    This recipe made the most delicious muffins!
    I quickly steamed some sweet potato and mashed it into a purée. Throwing all of the ingredients together was super easy and fast. I made a couple modifications & omitted a few ingredients: I used 2 tbsp canola oil, 1/3 cup coconut sugar, added ~1/2 cup frozen blueberries, and omitted the almond butter filling. I baked them for 21 minutes and they came out perfect! Very cake-y, moist, and sweet. The perfect breakfast muffin, thanks Minimalist!

  6. Sana says

    Oh these are magnificent <3

    Made a couple of necessary swaps because my bulk food store had run out of things: used self raising flour instead of the mix of flours and baking powder/soda, and melted vegan butter instead of coconut oil. They turned out amazingly well: so moist and light. I'm obviously a child so I'll make them a bit sweeter next time, but would make an amazing on-the-go breakfast with a dab of butter.

    Full disclosh, I'ma eat all these today, by myself. #noapologies

    Please move to Australia and let's hang, I can offer sarcasm, puns and where to buy the best pocket dresses online.

  7. Lauren says

    I usually forgo the muffin liners bc I don’t feel like they are necessary in most cases. Do you think these would stick horribly to the pan? Or be fine without liners?

  8. Lujza says

    What´s your experience with making the batter ahead and letting it sit in the fridge (for about a day or so)? Doesn´t it go bad or weird? I haven´t baked with sweet potato puree, so I don´t know what to expect from it :)

  9. Amanda says

    These are super yummy! My kids are weird about variable textures in things, so I simply beat the almond butter into the batter instead of swirling it on top & they turned out great. They took about 12 minutes in a 375 degree oven when baked in a mini muffin tin, just fyi for making these for their little people. Thanks so much for the great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Brooke. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Stacey Sacco says

    The description of this recipe from the email sent says oil free ‘These wholesome sweet potato muffins are gluten-free, naturally sweetened, oil-free, and require just 10 ingredients to prepare. What’s not to love?”

    But in the recipe it has 2T oil (avocado or coconut). Have you made them oil free? Is it ok to just omit the oil? or will they be too dense?

    Thanks!

  11. Alyssa Reit says

    I’m wondering how this recipe can be gluten-free if it contains whole wheat pastry flour. Am I missing something?

  12. Sammy D Free says

    My rating is based on my modification, though maybe I would have had the same result if I followed the recipe. I used peanut butter instead of almond butter, and swirled it in as directed. It did not making for a pleasant eating experience after baking. Stuck straight to the roof of your mouth. Both my kids ate only the bottom, peanut-butter free halves. I think next time I’ll try adding peanut butter powder instead. Or maybe the almond butter yields a better result.

  13. Fay says

    Hello! I clicked the link from your email after it said vegan and gluten free, but it looks like this uses whole grain pastry flour. Do you have a gluten free version of this or what could you substitute it with?

  14. Donna says

    Can I sub a chicken egg for the flax egg?
    White or turbinado sugar for brown? All purpose flour for the pastry flour? Sunflower seed butter for the almond butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Donna, we haven’t tried those modifications, but they might work! Let us know if you give it a try! To see what others have tried- if you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  15. Esther Penney says

    I think you mislabled these as GF as they have whole wheat pastry flour in them which doesn’t make them GF.

  16. Robin F. says

    Is the oat flour from 1/2 cup of whole oats or 1/2 cup lost blended? If it’s the latter how many cups of oats are used to yeild 1/2 cup of oat flour? Can’t wait to try this!! Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question! We suggest blending 1/2 cup oats and it should come out to about 1/2 oat flour (however, some blenders won’t blend at such a low volume so try increasing it to 1 cup if you have issues). The measurement is for 1/2 cup oat flour.

  17. Daly Joanna Richards says

    These are not gluten free as advertised below:

    Good news! We’ve revamped our favorite Sweet Potato Almond Butter Muffins to be gluten-free! And they’re fluffier and more delicious than ever.

  18. Dana says

    Hi!
    Was really excited to try these! I noticed you’re promoting them as gluten free in the email, it may be something to change (because of the one cup of whole wheat pastry flour!)

    Thanks for all of your awesome posts!! Love your recipes!

  19. Rebecca says

    I’m excited to try this recipe, especially when I received the email that it was now gluten free! Though when I clicked on the link, it brought me to the recipe but without gluten free instructions.

  20. Nadia says

    I followed this link from an email that said these were revamped to be gluten free but the ingredients list whole wheat pastry flour. Is there another version of these?

  21. Gemma says

    Looks amazing! I’m avoiding added sugar (including maple and honey). Is it possible to leave out the brown sugar? Maybe by subbing in apple sauce?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but it might work. We don’t think they will be as sweet, but if you are okay with that, we’d say go for it! Let us know if you give it a try!

  22. Amanda CC says

    I had an medium extra sweet potato in the fridge, so I cooked it and added it to the recipe, as requested. Instead of making oat flour, I just added whole oats directly (not steel cut), as I tend to do with recipes calling for oat flour–I don’t have a food processor. Took the advice of another poster and added peanut butter, as that is all I had. Did not have brown sugar, as I have blood sugar issues and want to lower the sugar, so I used diabetic-suitable sweetener. Used a chicken egg, since I normally do not have flax in the house. Lastly, I do not have muffin tins (must really be a minimalist baker, ha!), so I baked it up in a small loaf pan and checked on it every 20 minutes or so, for a total of about 50 mins at the asked for time. Fabulous outline for a recipe, as I did not want to go to the store, and it is very forgiving. Thanks, Dana! :)

  23. Luiza says

    This was amazing! Followed it all and came out great! I made it after diner so not only was it delicious, but also easy to make.

    Reminds me of moist carrot cake, but better. Thanks so much!

  24. Meg says

    Will you please consider writing a savory sweet potato-herb muffin recipe? FeastingOnFruit has one, but the texture isn’t quite right and I’m not much of a baking chemist :)

  25. Sage Krewson says

    This was the first baked goods recipe that I made after going vegan. Fantastic! They come out so moist with just the right amount of sweet! Easy to make. The next time I made the recipe I left off the almond butter to cut down on the fat and they still tasted wonderful. I will be making these again and again. This would be a great option to bring to a brunch or potluck. Your non vegan friends would have no idea these are vegan or that the secret ingredient is sweet potatoes.

  26. Kelsey says

    These were super easy and wonderful ! Had some extra batter so I poured that into a mini loaf pan and had another version of it as well ! I added some chocolate chips to half the batch , and some pumpkin pie seasoning! Will make again ! Thanks !

  27. AudNoL says

    Thanks for the recipe! I swapped maple syrup in for the brown sugar (and reduced the milk to balance for extra liquid), used peanut butter as we had no almond in the house. + added in some orange zest I had in the fridge. Delicious!

  28. Nicole says

    I made these today with my toddler and they are so good! I used AP whole wheat flour because that’s all I had and they still turned out amazing! My toddler has already gobbled up 2 and is asking for more lol.
    Love your recipes :)

  29. Danielle says

    These are delicious! I’ve made them a couple of times after making sweet potato boats and having extra potato flesh left over. I used a chicken egg instead of the flax egg and otherwise followed this exactly. They are SO yummy with the melty almond butter center. It’s really hard to only eat one!! Thanks!

  30. Shelle says

    Hi Dana,

    I’ve just stumbled across this recipe & your GF banana choc chip cookies… OMG in love!!

    Q? Could the muffins be made GF if rice flour is used or will they crumble?
    Also would adding carrot as well as sweet pots change the sweetness at all?

    Not great at baking and new to the GF tribe… but I’m a FitPro mum of 3 so always looking for easy baked snack ideas… + protein lol..

    TIA

    Shelle

  31. Charlene L-S says

    Dana, have you tried using a nut-free butter, such as sunflower butter? Do you think that would be a good substitution for almond butter?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlene! We haven’t tried sunflower butter but I think it could work for this one! If you give it a try, let us know how it went! :D

  32. Alicia Sheff says

    Amazing. I made these with a real egg and melted coconut oil. 50/50 whole wheat and white flour instead of whole wheat pastry flour. And I just blended a bunch of quick oats to use as oat flour.

    They turned out so good, I made them twice. Very satisfying for a quick breakfast, or as a snack. I seriously loved the almond butter center.

  33. Aline says

    I made these with some minor substations (maple syrup for brown sugar and regular egg for flax egg). WOW! They are perfect with some berry jam and an afternoon coffee. Thank you!

    Quick qu: can quinoa flour be substituted for the whole wheat flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aline! You can substitute quinoa flour for up to about half the regular flour. You cannot, however, use only quinoa flour in baked goods such as those because they’ll crumble and fall apart. Hope this helps!

  34. Lindsey says

    Made these yesterday and they are amazing!! I made a few modifications to fit my whole-foods plant based diet. I subbed applesauce for the oil and only topped with half a teaspoon of almond butter! Love these so much, they are perfectly sweet and delicious!

  35. Leen says

    Whenever I visit your instagram page I cannot stop searching for recipes, everything looks so yummy and perfect. However, when I see a recipe for vegan muffins or cake I always try to see the texture from the inside so I know what to expect from the recipe so I will really appreciate it if you include an inside photo of the dish ?. With love ❤️ Leen

  36. FAWNE HARRIMAN says

    Dear Dana.. you’re the real deal. I just got the muffins out of the oven and WOW! I had everything but the flax seed so I used a real egg, but my almond butter had flax seed in it (who knew?) They are perfection . You really know your proportions. With only 1/3 C. sugar, they are just right. The sweetness of the potato evens everything out. I’m so impressed. I finally found someone whose recipes I trust. Thank you. I’m sure I’ll be sending you more praise as I continue to cook with you.

  37. Ruby says

    I made a batch of these as mini muffins today for my toddler with a few changes (I made them non-vegan, cut the sugar in half and omitted the salt) and they turned out amazing! Super moist and delicious. Thanks for the recipe!

  38. Anne says

    I loved these thanks, my girls and I couldn’t stop ourselves. We didn’t use the almond butter though, we topped some of them with almond flakes instead

  39. Trina H. says

    I really enjoy your recipes. Made these yesterday with a few changes, as I am cutting sugar. Used 1/2 TB of raw sugar and a 1/2 tsp of molasses along with 2 TB of unsweetened applesauce in place of brown sugar.. Also added raisins and some leftover toasted coconut to the top. They had a lovely bread pudding consistency. My girls (9 & 2 1/2) and I almost ate the entire batch! Thanks for another great idea!

  40. Aly says

    hi, i’m really interested in making this recipe but I’m also gluten intolerant!
    Would it still work if I substitute the flour for gluten free flours?
    Thanks,
    Aly

  41. Pam says

    These are great! Thanks for the recipe. I modified a little and just wanted to let you know these are great with Pumpkin Puree! (I’m also not vegan and used a regular egg) I up-ed the baking powder to 1.5 tsp and got a much more rounded top than your pictures but thats mostly just looks not taste. Thanks again!

  42. Sandra says

    I made this substituting a chicken egg ( for flax), white pastry flour ( for wheat), almond flour ( for oat), and adding ginger & nutmeg to the cinnamon and it turned out wonderfully.

  43. Anita says

    I made these muffins today substituting gluten-free flour and used 1/4 c of coconut sugar instead of the brown sugar. They were delicious and everyone enjoyed them. Thank you so much.

  44. Tina Salicco says

    I made these last weekend and am featuring them in my September newsletter’s recipe corner! Sending my readers your way for great recipes! YUMMY!

  45. Tarah says

    I just made these, they were pretty good. I used a regular egg, omitted the cinnamon, and used salted cashew butter instead of almond butter. The texture is very fragile, I will try adding another egg next time and decreasing the almond milk.

  46. V Rogers says

    Kind of bland, but not bad. I forgot and mixed the butter into the batter instead of dropping it on top but it didn’t hurt anything.

    I cut the baking soda by 1/8 tsp for high altitude.

  47. Danika says

    I randomly came across your website while searching for a good sweet potato muffin recipe and am intrigued. I’m going to make them, but adjust to make paleo and see what happens!

    Thanks!

  48. Trish says

    Oops, I realize now. The wet ingreds were supposed to be added to the bowl the flax egg was started in. Again, I’ll see how they are without. If not good, I guess I’ll be starting over.

  49. Trish says

    Hello,

    I just made these & realized that the recipe instructions don’t state when/where you’re supposed to add the flax egg. I guess I’ll see how they are without the egg.

  50. Jennifer says

    wow! those are my new favorites! made them twice this week already, couldn’t keep it to myself had to share with people at work! perfect mix!

  51. Felicity says

    I made these.
    First I made the attached recipe for the almond butter. Making the nut butter was much easier than I expected it to be (I don’t believe I used any of oil called for, but I did need to add about a cup of filtered water to the nut butter (to get the nuts to spin and to keep them spinning in the ninja).
    I microwaved the sweet potatoes, then placed the potatoes in the ninja, added water and spun until they were pureed.. I followed the ingredients exactly except for the milk – I didn’t have almond milk so I used 1/2 cup water & 1/2 cup skim milk.
    I could not get the batter into 9 muffins – using an old fashioned type muffin pan – my batter would fill 11-12.
    When I took the muffins out of the oven they looked very dark on the top. 3 days later….I’m still eating the muffins but I don’t care for the texture – seem too moist in the middle (I like my muffins crumbly), and there isn’t enough flavor to keep me coming back for more.
    I’m just eating them because they are packed with nutrients, but I probably won’t make this recipe again.
    Perhaps using almond milk would have made a big difference.

  52. mandy says

    Just made these- they are heaven! I baked at 425 for 20 minutes….(I bake almost all muffins at higher temp- but I watch closely)
    will definatley be in heavy fall baking rotation!
    thank you
    love everything I have made from your site.

  53. Hannah says

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

  54. 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!

  55. 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!

  56. 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!

  57. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  58. 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!

  59. 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!

  60. jorgette 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

  61. Lauree 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  62. Naomi Maldonado-Rodriguez 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

  63. Eileen says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  64. 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. :)

  65. Ms. "Kia" 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!

  66. Ms. "Kia" 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 :-)

  67. 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!

  68. 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!

  69. 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!

  70. Travis 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  71. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!! :)

  72. 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! :-)

  73. natalie@thesweetslife says

    my sister saw these on my fbook news feed yesterday and was all over them…looks like I need to make soon!

  74. Monique @ Ambitious Kitchen says

    I am absolutely loving these. Honey and almond butter + sweet potatoes sound incredible.

  75. Kathryn 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.

  76. Leisa says

    Wow, these look absolutely amazing! Great combination–I’ll be trying them soon… thanks for the recipe!

  77. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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. :)

    • Suzanne says

      For fast pureed vegetables, I sometimes buy baby food (even though we don’t have a baby at home). It’s much faster than roasting a sweet potato. They are also great for thickening soups because their texture is very fine. Beech Nut says theirs is safe for peanut allergies.

  78. Averie @ Averie Cooks says

    PB on sweet potatoes (or just about anything else is a fave of mine!) and these muffins sound wonderful & love the cheery photography!