Sweet Potato Almond Butter Muffins
Ingredients
3/4 cup Sweet Potato Puree
1/3 cup Pure Maple Syrup
2 tbsps Avocado Oil (or melted coconut oil)
1 tsp Pure Vanilla Extract
1/4 cup Unsweetened Almond Milk
1 cup Almond Flour
1/2 cup Oat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Fine Sea Salt
1/2 tsp Cinnamon
1/4 cup Creamy Almond Butter
Directions
To Bake Sweet Potato (to make puree) - heat oven to 425 degrees. Line a baking sheet with parchment paper. Wash & scrub the potatoes. Dry thoroughly. Transfer to baking sheet and using a fork, poke holes in at least 4 different spots. Bake for approximately 30 minutes. Rotate the pan 180 degrees and bake another 15 minutes or so. You know they are done when fork tender. Remove from the oven and let rest until cool enough to remove the skin and mash it up into puree.
To Make the Muffins once Puree is ready: Heat oven to 375 degrees. Line muffin cups with silicone liners (highly recommended) or paper liners.
Add egg, sweet potato puree, maple syrup, oil, and vanilla to a bowl and mix with a spatula. Add the almond milk and stir a few times.
Combine the almond flour, baking powder, baking soda, salt, and cinnamon in a seperate bowl. Add this to the wet ingredients. Then add the oat flour (simple to make, just use your food processor to grind up oats into a powder) and mix it in.
Spoon batter into muffin cups. I routinely get 9 muffins out of this recipe. Fill them close to the top.
Last step, drop 1 tsp of almond butter in the center of the muffin and use a toothpick to swirl it around.
Bake for 20-22 minutes until golden brown. Definitely use a toothpick to test the center of the muffins. The toothpick will come out clean when they are done.
Cool completely. These are best stored in the refrigerator in an air tight container.
