Name: Sweet Potato Almond Butter Muffins
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 9 servings
Ingredients: 1 tbsp flaxseed meal ((to make flax egg)); 2.5 tbsp water ((to make flax egg)); 0.75 cup sweet potato (puree); 0.33 cup brown sugar; 2 tbsp avocado oil ((or melted coconut oil)); 1 tsp pure vanilla extract; 1 cup almond milk (unsweetened); 1 cup whole wheat flour (pastry); 0.5 cup oat flour ((ground from rolled oats)); 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 tsp cinnamon; 0.25 cup roasted almond butter (salted)

Instructions

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1

Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
2

Prepare a flax egg in a large mixing bowl by mixing flaxseed meal (1 tbsp) and water (2.5 tbsp) and let it set for a few minutes.
3

Add sweet potato puree (0.75 cup), brown sugar (0.33 cup), avocado oil (2 tbsp), and pure vanilla extract (1 tsp) to the bowl and mix. Then add unsweetened almond milk (1 cup) and stir once more.
4

Carefully sift whole-wheat pastry flour (1 cup), baking powder (1 tsp), baking soda (0.5 tsp), salt (0.25 tsp), and cinnamon (0.5 tsp) over the wet ingredients. Add oat flour (0.5 cup) directly (it doesn't sift well) and stir until just combined.
5

Spoon batter into muffin tins, filling almost to the top. Drop about roasted almond butter (1 tsp) onto the center of each muffin and gently swirl with a toothpick or knife.
6

Bake for 20-22 minutes (or more) until golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Transfer to a cooling rack to cool completely.
7

Cool completely before removing from wrappers. Store in an air-tight container and refrigerate for freshness. Can be frozen for up to a few weeks.