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.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 Tbsp flaxseed meal ((to make flax egg))
- 2 ½ Tbsp water ((to make flax egg))
- 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
Steps
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Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
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Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let set for a few minutes.
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Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
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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.
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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.
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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.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 1 tbsp | - | - |
| water | 2.5 tbsp | - | - |
| sweet potato puree | 0.75 cup | - | - |
| brown sugar | 0.3333333333333333 cup | - | - |
| avocado oil | 2 tbsp | - | - |
| pure vanilla extract | 1 tsp | - | - |
| unsweetened almond milk | 1 cup | - | - |
| whole-wheat pastry flour | 1 cup | - | - |
| oat flour | 0.5 cup | - | - |
| baking powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| salt | 0.25 tsp | - | - |
| cinnamon | 0.5 tsp | - | - |
| ~1/4 cup roasted salted almond butter | 4 cup | - | - |
*Estimated market prices, may vary by region
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