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Sweet Potato Almond Butter Muffins

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It already feels so good. Take Me To The Limit. Buy the selected items together This item: The recipe includes water, powdered milk, precooked oat flour and sugar. Toning comes with time under tension and time under tension is what you will get doing pump.

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I just started my blog and am now starting to appreciate the art of taking a good picture. They combine two of my very favorite foods: What do you think? Give it a go though and let me know how it turns out! That is why I tried to cook this recipe with the ingredients in Italy, and it came very well! I mentioned in my page lacucinadijorgette. I want to say yes since they act so similarly but am not sure!

I would add in some almond meal if you have it and also slightly up the amount of oat flour slightly to compensate for any weird spelt texture issues.

And subbed a chia egg for flax egg. They taste super delicious! Only complaint is that they stuck to the liners in a major way: I love your blog! I am 5 weeks in to a vegan diet. Learning so much from your blog. If you ever need a taste tester I live in Kansas City also!

I had no idea there was potentially a connection between psoriasis and diet. Glad we could be a resource to you! I made these tonight and they are delicious!! They turned out great; thanks for the recipe!

Wowee these look great! Also just starting to get into sweet pots too! Stupid question though please dont crucify me: I usually bake my sweet potatoes at for 30 min then for Depending on size, if they are normal size they will be done, if super large might need a few more minutes and if super small might not need as long of time! Is it okay to use all-purpose flour or fine whole wheat flour instead of the whole wheat pastry flour?

Just made these- they are heaven! I baked at for 20 minutes…. I bake almost all muffins at higher temp- but I watch closely will definatley be in heavy fall baking rotation!

First I made the attached recipe for the almond butter. I microwaved the sweet potatoes, then placed the potatoes in the ninja, added water and spun until they were pureed.. I could not get the batter into 9 muffins — using an old fashioned type muffin pan — my batter would fill When I took the muffins out of the oven they looked very dark on the top.

Perhaps using almond milk would have made a big difference. Oops, I realize now. The wet ingreds were supposed to be added to the bowl the flax egg was started in. I randomly came across your website while searching for a good sweet potato muffin recipe and am intrigued. Kind of bland, but not bad. I just made these, they were pretty good. I used a regular egg, omitted the cinnamon, and used salted cashew butter instead of almond butter. The texture is very fragile, I will try adding another egg next time and decreasing the almond milk.

Sending my readers your way for great recipes! They were delicious and everyone enjoyed them. Thank you so much. Thanks for the recipe. I modified a little and just wanted to let you know these are great with Pumpkin Puree! Would it still work if I substitute the flour for gluten free flours? I really enjoy your recipes. Made these yesterday with a few changes, as I am cutting sugar.

Also added raisins and some leftover toasted coconut to the top. They had a lovely bread pudding consistency. Thanks for another great idea! I made a batch of these as mini muffins today for my toddler with a few changes I made them non-vegan, cut the sugar in half and omitted the salt and they turned out amazing! Super moist and delicious.

Thanks for the recipe! I just got the muffins out of the oven and WOW! I had everything but the flax seed so I used a real egg, but my almond butter had flax seed in it who knew? You really know your proportions. The sweetness of the potato evens everything out. I finally found someone whose recipes I trust. Whenever I visit your instagram page I cannot stop searching for recipes, everything looks so yummy and perfect. However, when I see a recipe for vegan muffins or cake I always try to see the texture from the inside so I know what to expect from the recipe so I will really appreciate it if you include an inside photo of the dish?.

Made these yesterday and they are amazing!! I made a few modifications to fit my whole-foods plant based diet. I subbed applesauce for the oil and only topped with half a teaspoon of almond butter! Love these so much, they are perfectly sweet and delicious! I made these with some minor substations maple syrup for brown sugar and regular egg for flax egg. They are perfect with some berry jam and an afternoon coffee.

You can substitute quinoa flour for up to about half the regular flour. I made these with a real egg and melted coconut oil. And I just blended a bunch of quick oats to use as oat flour. They turned out so good, I made them twice. Very satisfying for a quick breakfast, or as a snack.

I seriously loved the almond butter center. Dana, have you tried using a nut-free butter, such as sunflower butter? Do you think that would be a good substitution for almond butter? If you give it a try, let us know how it went! Could the muffins be made GF if rice flour is used or will they crumble?

Also would adding carrot as well as sweet pots change the sweetness at all? I used a chicken egg instead of the flax egg and otherwise followed this exactly.

They are SO yummy with the melty almond butter center. I made these today with my toddler and they are so good! My toddler has already gobbled up 2 and is asking for more lol. I swapped maple syrup in for the brown sugar and reduced the milk to balance for extra liquid , used peanut butter as we had no almond in the house.

These were super easy and wonderful! Had some extra batter so I poured that into a mini loaf pan and had another version of it as well! I added some chocolate chips to half the batch , and some pumpkin pie seasoning! This was the first baked goods recipe that I made after going vegan. They come out so moist with just the right amount of sweet!

The next time I made the recipe I left off the almond butter to cut down on the fat and they still tasted wonderful. I will be making these again and again. This would be a great option to bring to a brunch or potluck. Your non vegan friends would have no idea these are vegan or that the secret ingredient is sweet potatoes. Will you please consider writing a savory sweet potato-herb muffin recipe?

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