Sweet Potato Almond Butter Muffins
Ingredients
The batter
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
¾
cup
sweet potato puree
-
⅓
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
-
½
cup
oat flour (ground from rolled oats)
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
½
tsp
cinnamon
The filling
-
~
¼
cup roasted salted almond butter
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare the flax egg by mixing flaxseed meal and water in a large mixing bowl and let it set for a few minutes.
- Add sweet potato puree, brown sugar, oil, and vanilla extract to the bowl and mix well.
- Stir in the almond milk until combined.
- Sift whole wheat flour, baking powder, baking soda, salt, and cinnamon over the wet ingredients, then add oat flour and stir until just combined.
- Spoon the batter into the muffin tins, filling almost to the top, and drop about 1 tsp of almond butter into the center of each muffin, swirling it gently.
- Bake for 20-22 minutes until golden brown and a toothpick comes out clean.
- Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Nutrition Facts (estimated)
Servings
9 muffins
Calories
195
Total fat
8.5g
Total carbohydrates
26.5g
Total protein
3.9g
Sodium
208mg
Cholesterol
0mg
You might also like