Move over peanut butter and jelly! A new combo’s in town that you wouldn’t expect: sweet potato + almond butter.
I had leftover roasted sweet potatoes, a large ripe banana, and a big jar of almond butter – the rest is history. These muffins are vegan, gluten-free, and have no added sugar.
Give me a shout and tell me how they turn out.
- 2 sweet potatoes, cooked and skin removed
- 1 large ripe banana
- 1 egg or 1 flax egg (1 tbsp ground flaxseed + 2 ½ tbsp water)
- 1/4 cup almond butter
- 3 tbsp hemp seeds
- 2 tsp cinnamon
- 1 tsp sea salt
- 1 tsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup coconut flour
- 1/2 cup all purpose gluten-free flour
MAKE IT HAPPEN:
① Preheat oven to 375 degrees F.
② If using, prepare flax egg in a small cup and let set for a few minutes.
③ Add banana and sweet potato into a large mixing bowl and mash until puréed. Then add in coconut oil, almond butter, and vanilla extract and mix until well combined.
④ Add in all other ingredients and mix again.
⑤ Coat 6 muffin tins with coconut oil spray or oil. Spoon batter into muffin tins until filled almost to the top. Sprinkle with more cinnamon or nutmeg on top if desired.
⑥ Bake for 25 minutes or until golden brown. Let sit for 5 minutes and dig in. I like to dunk mine in coconut milk or serve with a spoonful of almond butter for breakfast. Also, tastes great with a dash of butter and drizzle of honey.