After seeing another blogger spread peanut butter over her baked sweet potatoes, I discovered my love of sweet potato and almond butter. I loved it so much that I made it again, this time with almond butter. The taste blew me away, and I became addicted.
I kept the ingredient list and cooking time as short as possible. These beauties only take 35 minutes to make and use one bowl. This means less time in the kitchen and less mess. Double win.
What do they taste? Awesome. The center is almost like bread pudding. They’re hearty, sweet, and salty, with a little sweet potato in each bite.
I heat mine in the morning with an omelet or grab one as a snack in the late afternoon. I haven’t shared any of these with my friends, but somehow, I am down to just one—one lonely guy. It looks like I’ll need to go back and get my mixing bowl out again so that I can repeat this laborious (wink wink) procedure. Wanna join? You’re welcome to join! I love baking with my friends. Please, please.
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- Use 2 1/2 tablespoons of water to make flax eggs.
- 3/4 cup sweet potato puree
- Brown sugar, 1/3 cup
- 2 Tbsp avocado oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1 cup unsweetened Almond Milk
- 1 cup whole wheat pastry flour
- Half a cup of ground oats
- 1 tsp of baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- Half a teaspoon cinnamon
- 1/4 cup salted almond butter
Instructions
- Preheat oven to 375°F (190 C). Line muffin tins with paper liners.
- Mix flaxseed and water in a large bowl and allow to set for several minutes.
- Mix the brown sugar, vanilla extract, sweet potato purée, oil, and brown sugar. Add almond milk and mix again.
- Place the whole wheat flour in a sifter, along with baking powder, baking soap, cinnamon, and salt. Sift it over the wet ingredients. Add oats flour by itself (as I have found that it doesn’t sift very well) and stir to combine.
- Fill muffin tins almost to the top with batter. Drop about 1 tsp of almond butter into the middle of each muffin and gently swirl with a knife or toothpick.
- Bake for 20-22 (or more) minutes until golden brown. A toothpick inserted in the middle should come out clean. Remove from the oven and allow to rest for 5 minutes in the tins. Transfer to a cooling rack and let cool completely.
- If you don’t cool them completely, they won’t come off easily. To ensure freshness, store in an airtight container. The frozen product will be kept for a few days.