Sweet Potato Almond Butter Muffins

Sweet Potato Almond Butter Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 9


1/4 cup Almond butter
1 cup Almond milk, unsweetened
1 tsp Baking powder
1/2 tsp Baking soda
1/3 cup unpacked Brown sugar
2 tbsp Canola oil (or melted coconut oil)
1/2 tsp Cinnamon
1 tbsp Flaxseed meal (ground) (to make flax egg)
1/2 cup Oat flour (ground from rolled oats)
1/4 tsp Salt
3/4 cup Sweet potato (puree)
1 tsp Vanilla extract, pure
2 1/2 tbsp Water (to make flax egg)
1 cup unsifted Wheat flour, white, cake flour


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 purée, 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.

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 Portion

Calories 206
Calories from fat 82
Calories from saturated fat 7.4
Total Fat 9.1 g
Saturated Fat 0.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.1 g
Cholesterol 0
Sodium 223 mg
Potassium 175 mg
Total Carbohydrate 26.7 g
Dietary Fiber 1.9 g
Sugars 6.2 g
Protein 4.1 g

Dietary servings

Per Portion

Grain 1.2
Meat Alternative 0.2
Milk Alternative 0.1
Vegetables 0.2

Energy sources

Recipe from:
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