Sweet Potato Almond Butter Muffins
Sweet Potato Almond Butter Muffins is a dairy free recipe with 9 servings. One serving contains 206 calories, 5g of protein, and 9g of fat. For 55 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It works well as an inexpensive morn meal. Plenty of people made this recipe, and 15577 would say it hit the spot. It is brought to you by Minimalist Baker. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of whole wheat pastry flour, cinnamon, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is good. Egg Muffins with Maple Sweet Potato Noodles, Bacon and Almond Butter, Almond Butter Sweet Potato Brownies, and Grilled Sweet Potato Salad with Curry Almond Butter Vinaigrette are very similar to this recipe.
Servings: 9
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
- 1/4 cup roasted salted almond butter
1 cup unsweetened almond milk
1 tsp baking powder
1/2 tsp baking soda
1/3 cup brown sugar
2 Tbsp canola oil (or melted coconut oil)
1/2 tsp cinnamon
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
1/2 cup oat flour (ground from rolled oats)
1/4 tsp salt
3/4 cup sweet potato puree
1 tsp pure vanilla extract
1 cup whole wheat pastry flour
Equipment:
mixing bowl
muffin tray
oven
toothpicks
sifter
knife
wire rack
Cooking instruction summary:
Preheat oven to 375 degrees and line muffin tin with paper liners.Prepare flax egg in a large mixing bowl and let set for a few minutes.Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.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.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.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.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.
Step by step:
1. Preheat oven to 375 degrees and line muffin tin with paper liners.Prepare flax egg in a large mixing bowl and let set for a few minutes.
2. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.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.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.
3. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean.
4. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.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 Information:
covered percent of daily need
