Sweet Potato Muffins with Almond Butter

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Sweet Potato Muffins with Almond Butter

This is a variation of our whole wheat muffins base recipe. Sweet potatoes are delicious, versatile, and full of nutrients. These healthy sweet potato muffins are packed with veggies, whole grains, almond butter, and a touch of spice – perfect for a satisfying breakfast or snack!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 211kcal

Ingredients

1 medium sweet potato (~6 ounces)
1 ½ cups white whole wheat flour*
½ Tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup packed brown sugar
½ cup buttermilk
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract
6 Tablespoons almond butter

Instructions

Cook the sweet potato. Preheat oven to 400°F. Line baking sheet with foil or parchment paper. Use a fork to poke several holes into sweet potato and set on baking sheet. Roast 40-50 minutes, or until easily pierced with a fork.
Allow potato to cool significantly. Scrape the flesh out of the skin and use a fork to mash in a bowl. Measure out 1 cup of puree.
Reduce oven temperature to 350°F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
In a large bowl, gently whisk flour, pumpkin spice, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together mashed sweet potato, brown sugar, buttermilk, oil, eggs, and vanilla. Add liquid ingredients to dry ingredients. Using a spatula, fold ingredients just until combined. Do not overmix.
Use a ¼ cup portion scoop to divide out the batter. Drop ½ Tablespoon nut butter in center of each muffin. Push to the center of muffin by bobbing your spoon up and down. Cook for 18-20 minutes, or until a toothpick inserted into muffin (not nut butter) comes out clean. Enjoy!

Notes

*Substitute 1 cup whole wheat flour + ½ cup all purpose flour or 1 ½ cups whole wheat pastry flour.

Usually, to check for doneness, you insert a toothpick into a muffin in the middle of the pan and if it comes out clean, it’s done! However, because the almond butter is in the center of these muffins, it may not come out entirely clean. Use your chef’s intuition of timing from past muffin recipes, or try to angle the toothpick so that it won’t hit the almond butter center.

Nutrition