What can I say? I am currently obsessing over sweet potatoes! Before the shelter-at-home mandate, I bought a bunch because I knew they would last, and I knew could get a lot of use out of them, including a satisfying sweet-tooth treat if needed, like these Sweet Potato-Almond Butter Muffins.
I made these muffins based your votes over on my Instagram Stories. I posted a poll: sweet potato muffins vs. sweet potato bites – and 81% of you voted muffins. So, muffins for the win! Thanks for playing!
Yum! Good for breakfast or a mid-afternoon snack, these are super DE-lish, folks!
Besides the sweet potato part, this recipe is also really pantry friendly. Unless you are like me and consider sweet potatoes a pantry staple, too!
My tip is to bake the sweet potatoes ahead of time. They take about 45 minutes, so get that part out of the way when you are focused any anything else. Then, these muffins whip up really easily and quickly – less than 15 minutes.
First, whisk all the dry stuff together (Not including sugar. This counts as wet!)
Then, whisk the actual wet stuff together – eggs, oil, potatoes, vanilla and almond butter.
Then, stir the sugar into the wet, and fold all of this into the dry. Voila!
Scoop batter into muffin tins, filling the cups about 2/3 of the way full, and bake for 25-30 minutes at 350°. Use the good ol’ fashioned toothpick trick – stick it in, if it comes out clean you’re good to go!
Side Bar: ideally you would use muffin tin liners, which are faster and make for much easier clean up. However, I did not have any liners on hand. So, my quarantine solution? Good ol’ fashioned butter & flour.
I’m telling you, these are soooo tasty! But, I also love that they have whole wheat flour, oats and almond butter, just for a little extra nutrients. We need all the healthful stuff we can get right now, know what I mean!?
As for my sweet potato obsession, well here is where it comes to an end. I’m fresh out! If you still got a stash, and you’re in need of some inspiration on what to do next, check out these recipe options here.
1 cup mashed sweet potato (about 12–16 oz, or 2 medium sweet potatoes)
½ cup AP flour
½ cup whole wheat flour
¼ cup old fashioned rolled oats
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
1/3 cup vegetable oil
¼ cup almond butter
1 teaspoon vanilla extract
1.Preheat oven to 450° degrees. Pierce sweet potatoes with a fork multiple times, then set on a sheet pan lined with aluminum foil. Roast 40-50 minutes until potatoes are extremely soft. Allow potatoes to cool until easy to handle, then peel off the skins and mash the flesh. This can be done a day or two in advance. Refrigerate until ready to use.
2.To make the muffins, preheat oven to 350°. Prepare a muffin tin with cupcake liners.
3.In a large bowl, whisk together the AP flour, whole wheat flour, oats, cinnamon, baking soda, baking powder and salt. In another bowl, whisk together the mashed sweet potato, eggs, almond butter, oil and vanilla. Once well combined, stir in the granulated and brown sugars. Stir the wet into the dry just until combined. Don’t over mix but be sure to get all those dry goodies well incorporated!
4.Scoop muffin batter into muffin tin. Bake muffins for 25-30 minutes until a toothpick inserted into the center comes out clean.