Sweet Potato Almond Butter Muffins
Enjoy these super moist vegan muffins, a perfect blend of sweet potato puree and a hint of salted almond butter in every bite. They're ideal as a light breakfast or a satisfying afternoon snack.
Instructions
- 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.
Nutrition Facts
Per portion