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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 29 votes

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 (muffins)
Category: 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

  1. Preheat oven to 375 degrees F (190 C) 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.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 9 muffins)