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…..
Sweet Potato Almond Butter Muffins
- 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
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.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 9 muffins)
- Calories: 195
- Fat: 8.5g
- Sodium: 208mg
- Carbohydrates: 26.5g
- Fiber: 2g
- Sugar: 6.8g
- Protein: 3.9g