Fluffy Almond Butter Sweet Potato Muffins (GF)
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12 (Muffins)
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Calories
148 kcal
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Course
Snacks
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Cuisine
International
Fluffy Almond Butter Sweet Potato Muffins (GF)
Description
Fluffy Almond Butter Sweet Potato Muffins use cooked and mashed sweet potato mixed with almond butter, maple syrup, and eggs to form a base. Dairy-free almond milk is added along with baking powder and pumpkin pie spice for leavening and flavor.
The dry ingredients include a combination of gluten-free flour blend, almond flour, and oat flour to achieve a soft crumb and tender texture. The batter is thickened to a scoopable consistency and baked in muffin tins lined with paper liners.
The muffins feature a balance of natural sweetness from maple syrup and the earthiness of sweet potato, enhanced with warm spices. They can be enjoyed as a breakfast item or snack. The topping of roasted almond butter adds an extra layer of flavor and texture.
This recipe allows substitution of nut butters and eggs (with untested flax egg alternative). Nutrition information is a rough estimate and is adapted from a vegan version.
Ingredients
- 1 cup sweet potato ~1 large sweet potato, as recipe is written, puree
- 1/3 cup maple syrup
- 1/4 cup almond butter if unsalted, add 1/4 tsp sea salt as recipe is written // or sub other nut or seed butter of choice, salted, creamy
- 1 large egg (or sub 1 batch flax egg per egg — though we haven’t tested it that way)
- 2/3 cup almond milk unsweetened or cashew milk
- 1 ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 cup gluten-free flour blend
- 2/3 cup almond flour
- 1/4 cup oat flour (ground from rolled oats)
FOR TOPPING
- ~3 Tbsp almond butter roasted, salted
Instructions
- To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
- Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.
- Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.
- Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.
- Scoop batter into muffin tins (I like doing this using an ice cream scoop) until filled almost to the top (as the recipe is written, there should be 12 muffins). Then drop about 1/2 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
- Bake for 26-30 minutes or until golden brown and a toothpick in the center comes out clean (a few small crumbs are okay, just as long as it’s not gooey). Remove from oven and let rest in tins for 10 minutes. Then transfer to a cooling rack to let cool completely.
- Cool completely (the wrapper comes off easiest that way). Store in an air-tight container at room temperature up to 3-4 days or in the freezer up to 1 month.
Notes
- You can substitute the almond butter with other nut or seed butters; if unsalted, add a pinch of salt to compensate.
- One large egg can be replaced with a flax egg, although this substitution hasn’t been tested.
- The batter thickness should be scoopable but not pourable; adjust with more flour or almond milk as needed.
- Sweet potato should be cooked until tender, peeled, and mashed or pureed before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Muffins)
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1muffins | |
| Calories | 148 | 7% |
| Carbohydrates | 19.1g | 6% |
| Protein | 3.93g | 8% |
| Fat | 6.8g | 10% |
| Saturated Fat | 0.6g | 3% |
| Polyunsaturated Fat | 1.61g | 9% |
| Monounsaturated Fat | 3.97g | 20% |
| Trans Fat | 0g | 0% |
| Cholesterol | 13.68mg | 5% |
| Sodium | 98mg | 4% |
| Potassium | 230mg | 5% |
| Fiber | 2.49g | 10% |
| Sugar | 7.2g | 14% |
| Vitamin A | 4132IU | 83% |
| Vitamin C | 4.18mg | 5% |
| Calcium | 116.83mg | 12% |
| Iron | 0.87mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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