Sweet Potato Almond Butter Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist vegan muffins studded with sweet potato puree and a generous spoonful of salted almond butter in each bite. A wholesome breakfast or snack that's naturally sweet and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 175mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 159mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 175MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.