Morning Glory Sweet Potato Almond Butter Muffins
Morning Glory Sweet Potato Almond Butter Muffins are a moist and hearty muffin loaded with shredded carrots, coconut, raisins and pecans.
Servings: 8 muffins
Ingredients
- 1/2 cup cooked and mashed sweet potato
- 2 tablespoons maple syrup
- 2 tablespoons almond butter
- 1 egg
- 1/4 cup unsweetened almond milk
- 3/4 teaspoon vanilla extract
- 1/2 cup grated carrots
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup raisins
- 2 tablespoons toasted chopped pecans
- 2 tablespoons toasted unsweetened coconut flakes
Instructions
- Preheat oven to 400° F. and line a 12 cup muffin pan with parchment paper liners or spray with cooking oil. Set aside.
- In a medium sized bowl whisk together the almond butter and maple syrup until smooth then add in the mashed sweet potato, egg, milk, vanilla and grated carrot and whisk or stir together until combined.
- In a separate bowl stir together the flour, baking powder, cinnamon, salt, pecans, coconut and raisins.
- Pour the wet mixture in with the dry and stir together with a rubber spatula just until combined and you don't see any more streaks of flour.
- Fill the muffin cups evenly with the batter then place them on the middle rack of the oven to bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the pan to cool for a few minutes on a wire cooling rack before serving.
Notes
- These muffins aren't very sweet. If you prefer a sweeter muffin add an extra tablespoon of maple syrup.
- The muffins freeze nicely. Let them cool completely then wrap them individually in plastic wrap and store them in a gallon sized freezer bag.
Nutrition
Calories: 141kcal | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 141mg | Fiber: 4g | Sugar: 7g