Ingredients

The following ingredients have 9 Servings
  • 1 Tbsp flaxseed meal ((to make flax egg))
  • 2 ½ Tbsp water ((to make flax egg))
  • 3/4 cup sweet potato puree
  • 1/3 cup brown sugar
  • 2 Tbsp avocado oil ((or melted coconut oil))
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened almond milk
  • 1 cup whole-wheat pastry flour
  • 1/2 cup oat flour ((ground from rolled oats))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • ~1/4 cup roasted salted almond butter

Instruction

  • Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
  • Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water 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.