Sweet ( 🗸 ), delicious ( 🗸 ), easy-to-prep( 🗸 )
If ever there was a perfect baking combo, it has got to be sweet potato and almond butter. The two produce rich, complementary flavours, while the almond nuts and cacao nibs add delicious texture. You'll soon be back for a second muffin(and a third and a fourth..)
-Makes 12 muffins
-Original recipe by: Minimalist Baker
2 or 4 medium-large baked / boiled sweet potatoes (to make 1 cup when mashed)
1/3 cup honey/ vegan sweetener
1/4 cup almond butter
2/3 cup almond milk
1 ½ tsp baking powder
1 tsp nutmeg powder
1 tsp cinnamon powder
1/2 cup gluten free flour
2/3 cup almond flour (blend almonds in food processor until fine)
1/4 cup oat flour (blend oats in food processor until fine)
Cacao and almond mix: 1/8 cup cacao nibs+1/8 cup crushed almonds (optional)
In your mixing bowl, add seeds (flax or chia) and water, mix and leave to gel for 5 min.
Mash peeled and cooled sweet potato with a fork/ blend in a food processor.
Pre-heat oven to 180 degrees C and prep muffin pan with paper muffin holders or baking spray.
Add mashed sweet potato, honey and almond butter into the bowl containing the gelled seeds and mix well.
Add almond milk to bowl and mix. Sift in baking powder, nutmeg and cinnamon, mix.
Sift in gluten-free flour, almond flour, and oat flour, mix. Add cacao and almond mix, mix well.
Batter should be thick enough to scoop with a spoon. If too thin add more flour/ too thick add more almond milk.
Spoon batter into muffin holders/ sprayed compartments , leave as is (for a more rustic looking muffin) or pat down with the back of the spoon.
Bake for 25-30 min or use toothpick trick to check if muffins are baked through(stick toothpick into a muffin, if it comes out clean, muffins are ready).
Remove tray from oven and cover with a clean kitchen towel. Once muffins are cooled remove from tray and enjoy with a dollop of almond butter.