Get ready to revolutionize your breakfast and snack game with these incredible Sweet Potato Almond Butter Muffins! Imagine biting into a perfectly moist, nutrient-packed muffin that's not just delicious, but also secretly healthy. These golden-brown delights combine the rich, creamy texture of sweet potatoes with the nutty goodness of almond butter, creating a treat that's both indulgent and nutritious. Whether you're a health-conscious foodie or just someone who loves a phenomenal muffin, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed sweet potatoes
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of mashed sweet potatoes, 1/2 cup of almond butter, and 1/4 cup of maple syrup. Use a whisk or a hand mixer to blend the ingredients until smooth and creamy.
- Pour in 1/2 cup of almond milk and mix until fully incorporated. The mixture should be well combined and slightly runny.
- In a separate bowl, whisk together the dry ingredients: 1 cup of whole wheat flour, 1 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of cinnamon, and 1/4 tsp of salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Optional: Sprinkle a few chopped nuts or chocolate chips on top of each muffin for added texture and flavor.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Sweet Potato Almond Butter Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Room Temperature Matters: Ensure your wet ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Customize Your Muffins: Experiment with add-ins like dark chocolate chips, chopped nuts, or a sprinkle of sea salt on top.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfect!
- Storage Hack: These muffins freeze beautifully. Wrap individually and freeze for up to a month for a quick grab-and-go breakfast.
- Boost Nutrition: For extra protein, consider adding a scoop of your favorite protein powder to the dry ingredients.
- Vegan Option: This recipe is already close to vegan - just ensure your maple syrup is pure and your almond milk is unsweetened.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 6g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
