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
Almond butter on a knife and a muffin tin filled with Sweet Potato Almond Butter Muffins ready to go in the oven
4.67 from 42 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


  • 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


  • 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.


*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. Coby says

    I absolutely love sweet potatoes, and I’m so glad I tried this recipe! The texture is so soft and cake-like. I used half whole-wheat and half all-purpose flour instead of the pastry flour, and my almond butter wasn’t salted, so I just sprinkled a little bit of flaky sea salt on top. Loooove these muffins!

  2. Julia says

    They came out really nice, soft and moist, although for my taste they could even be a little sweeter (even though I added a banana) – but maybe I just had less sweet sweet potatoes (I live in Northern Europe).
    Would definitely make this again, just like any vegan recipe I’ve made from your blog.

  3. Leslie says

    I love your recipes and am looking forward to trying this one. I live at a high elevation, over 6,000 ft, which makes baking a little tricky. Any advice for adjusting this and other muffin recipes for high elevation?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leslie, we don’t have experience baking at elevation, unfortunately! Perhaps another reader will be able to chime in to help out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor! We haven’t tried this without sugar and we aren’t sure if it would work. Sugar is very important in baking for achieving the right texture, but it’s possible that you could reduce it and have good results. Let us know how it goes!

  4. Jana says

    Hi Dana! I have a question. I’m wondering if I can use the method of cooking apples in your Vegan Pumpkin Apple Muffins, and throw them in this batter? I have lots of apples and sweet potatoes to use up and would love to make a GF version of the vegan apple pumpkin ones without just replacing all that flour with a GF blend. Thanks!

  5. 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!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Val, if not using whole wheat pastry flour, we’d suggest a mix of whole wheat and all purpose flours.

  6. 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 :)

  7. 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.

  8. 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!


  9. 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!

  10. 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.

  11. 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?

    • SNL says

      Greasing the pan and no liners works well (just made a batch). The muffins slip out after 10 minutes (5 minutes stated in the recipe was too soon. The muffin tops wanted to crumble from the bottoms). I’ve stopped using liners because you can’t get non-stick liners in the UK.

  12. 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 :)

  13. 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

  14. 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?