Description
These wholesome muffins are a kitchen miracle, blending the earthiness of roasted sweet potato with the creamy depth of almond butter. Naturally gluten-free and sweetened with maple syrup, they offer an airy, moist texture that is perfect for a nutritious breakfast. The marbled almond butter swirl adds a touch of sophisticated flavor, making them an ideal grab-and-go snack for busy mornings or a warm, restorative treat for slow weekend brunches.
Ingredients
1 cup sweet potato purée
1/2 cup creamy almond butter
1/3 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup gluten-free oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the sweet potato purée, eggs, maple syrup, vanilla extract, and half of the almond butter until smooth.
In a separate bowl, combine the almond flour, oat flour, baking powder, baking soda, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined.
Divide the batter evenly into the muffin tin cups.
Top each muffin with a small dollop of the remaining almond butter and swirl with a toothpick for a marbled effect.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These muffins also freeze beautifully for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg