Sweet Potato Almond Butter Muffins

Sweet Potato Almond Butter Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 12


1/4 cup Almond butter, salted (roasted)
1 cup Almond milk, unsweetened
1 tsp Baking powder
1/2 tsp Baking soda
1/3 cup unpacked Brown sugar
2 tbsp Canola oil
1/2 tsp Cinnamon
1 medium egg Egg
1/2 cup Oat flour
1/4 tsp Salt
3/4 cup Sweet potato (puree)
1 tsp Vanilla extract, pure
1 cup Wheat flour, whole wheat


Preheat oven to 375 degrees and line muffin tin with paper liners.
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.

Nutrition Facts

Per Portion

Calories 149
Calories from fat 62
Calories from saturated fat 6.5
Total Fat 6.9 g
Saturated Fat 0.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.0 g
Cholesterol 14.1 mg
Sodium 195 mg
Potassium 144 mg
Total Carbohydrate 17.7 g
Dietary Fiber 1.8 g
Sugars 5.0 g
Protein 3.7 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 0.2
Vegetables 0.1

Energy sources

Recipe from:
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