Overlay

Super-Delicious ALMOND BUTTER BREAKFAST MUFFINS

The secret ingredient that makes these Almond Butter Muffins extra healthy and delicious is Sweet Potato Puree. This adds lots of wonderful flavor, and also gives these muffins a delicious moist texture. This recipe is also loaded with healthy, beneficial fats from the almond butter, canola oil and flaxseeds.

These muffins are particularly delicious for breakfast in the morning, along with an omelette (such as one of these: 25 Favorite Omelet Ideas)!

The nutrition information for each muffin is:
 
 

Calories: 195

Fat: 8.5 g

Carbohydrates: 26.5 g

Sugar: 6.8 g

Sodium: 208 mg

Fiber: 2 g

Protein: 3.9 g

Here are the ingredients you’ll need for 9 of these super-delicious Almond Butter Muffins:
 
 

  • “flax egg” ingredients:
    • 1 Tbsp (7 g) flaxseed meal (ground raw flaxseed)
    • 2 1/2 Tbsp (37 ml) water
  • 3/4 cup sweet potato puree
  • 1/3 cup brown sugar
  • 2 Tbsp canola oil (or melted coconut oil)
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened almond milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup oat flour (ground from rolled oats)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • ~1/4 cup roasted salted almond butter**

**Here’s a recipe for homemade Roasted Salted Almond Butter.

Here are the 7 steps to make these delicious and healthy Almond Butter Muffins:

     
     

  1. Preheat oven to 375 degrees and line muffin tin with paper liners.
  2. Prepare flax egg in a large mixing bowl and let set for a few minutes.
  3. Add sweet potato puree, brown sugar, oil, and vanilla extract and mix. Then add almond milk and stir once more.
  4. Carefully place whole wheat flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients. Then add oat flour on its own (as it does not sift well in my experience) and stir until just combined.
  5. Spoon batter into muffin tins until filled almost to the top. Then drop about 1 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
  6. Bake for 20-22 minutes (or more) until golden brown and a toothpick in the center comes out clean. Remove from oven and let rest in tins for 5 minutes. Then transfer to a cooling rack to let cool completely.
  7. Cool completely or they will not come off the wrapper well. Store in an air-tight container and refrigerate to ensure freshness. Will keep in the freezer for up to a few weeks.

If you would like to see more healthy recipes for early morning energy, then please Like our Facebook Page!

Source: Dana Shultz

1 thought on “Super-Delicious ALMOND BUTTER BREAKFAST MUFFINS

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll Up