Fluffy Almond Butter Sweet Potato Muffins (GF)

I’ve made these a handful of times. My kids preferred them without the nut butter swirl on top. I’ve tried them with and with out chocolate chips and both were a hit. I’ve also given them as breakfast on the go.

I made this recipe but the texture came out mushy, I also would have added a 1/4 cup of brown sugar.

These were great and my GF kid LOVED them. We are at altitude (Denver) so I reduced baking powder by ⅛ t, reduced flour by ¼ c (used GF flour blend and almond flour, didn’t have oat flour), and baked for 35 min. I also added 1T of brown sugar and some dark chocolate chips. Turned out perfect. Thank you!!

This Fluffy Almond Butter Sweet Potato muffin recipe was way too much work for the bland taste results. I’m sad I wasted my time making them.

These are absolutely one of my new favorites. I used brown rice flour instead of GF flour. I also added mini GF bittersweet Choc chips. I will make them again. They freeze well too!

Love these muffins! I subbed butternut squash for sweet potato because I had some leftover I wanted to use up. I also subbed flax egg and both worked out great! Such a hearty and delicious fall treat. Definitely would make this again.

Delicious recipe! I have made it 3xs so far. I have used a flax egg each time and the texture and taste were fantastic. The only change I make is that I add 1 tsp vanilla because I love vanilla. It is also good using just cinnamon if you are out of pumpkin spice.

I love these. They are perfect when I’m looking for a substantial afternoon snack that’s not too sweet.

Unfortunately did not work for me. I followed the recipe exactly and used the flax egg option. The inside was complete goo. I tried another batch and baked it even longer and skipped the almond butter on top, but it still was not cooked inside at all. I have had many successes on this site, so I’m not sure what happened…

These were delicious. I eyballed some cinnamon, nutmeg, ginger and cloves in place of the pumpkin pie spice. (I like the spice flavour so it will have been more than 2 tsp. worth.) I subbed the flour for approximately 1 1/2 cups whole wheat flour and I also added about 3/4 cup dairy free chocolate chips. Will definitely make again!

Thanks for a great recipe!!! Easy and perfect for a leftover cooked sweet potato in the fridge!!! Friday morning treat!!

I made these two days ago (flax egg instead of egg and added chocolate chips) and my family gobbled them up in no time. They were delicious…moist, flavorful, healthy, yummy, and quick and easy to prep and bake.
They were begging for another batch, but I’m out of sweet potatoes, so I subbed PUMPKIN puree in place of sweet potatoes (still used flax eggs and chocolate chips) and otherwise followed the recipe exactly, and they’re equally as delicious.

Highly recommend recipe as is or with pumpkin!
Thank you!

I made these today and have already had 3!! So yummy. I made a few subs
First of all I used all metrics so not sure on exact measurements. I used pumpkin puree in place of sweet potato, but didnt have enough so added a little apple butter and pumpkin butter to make up for it. I also didnt add as much maple syrup because of this – didnt want it to be too watery. I used an espresso flavored almond butter for the topping. It was all very delicious!!! It did only make 11 muffins though, oops. I think adding chocolate chips to this would be wonderful! Thank you, you’ve done it again! They baked while we watched Harry Potter 😊

This is a very good recipe. I didn’t have maple syrup so I used karo syrup with 1\4 tsp maple extract. Worked fine. I made my own puree. Just happened to have sweey potato’s. I fund steaming them in the stove top for about 15 minutes is easier for me. Sliced before steaming be I added additional cinnamon, black pepper, powdered ginger ale andy mustard. I just thought the spices needed beefing up. Great texture. Next time I will add dicee cranberries or raisens or nuts c

I love these muffins. I have made these twice now. Both times subbed a mix of chickpea flour & tapioca flour for the GF flour & oat flour. Also last batch used half orange & half purple sweet potato. Bothe times the muffins have turned out great. Thanks so much for a yummy recipe.😊

Made these today, amazing flavour – reminded me of a pumpkin pie spice cake. However mine didn’t rise at all even with the baking powder and were a bit sticky pulling them out the patty pans. I used regular plain flour and extra oat flour in place of the almond flour. Nonetheless, tasted great :) Thanks!

My roommate and I are student athletes at Yale and we made these one Sunday at school to prep for the upcoming week. We used peanut butter instead of almond butter which worked great and added some dark chocolate chips on top. The delicious muffins were something to look forward to, and the best fuel ❤️

Toddler approved, so a double win in my book! These are moist and fluffy. We added mini dark chocolate chips with amazing results. Making again for sure!

My husband and I love these! A great snack. I did the sweet potatoes in the instapot, poked and sitting on a trivet with 1 cup of water at high pressure for 30 minutes. That may have taken away from some of the sweetness of the caramelization in the oven, but we still loved them. Perfect amount of sweetness and nuttiness–a go-to muffin recipe!

The taste was amazing! I thought the batter was thick but the insides were gooey. I did use whole milk and peanut butter instead of almond. I also increased the oat flour since I didn’t have a blend. The taste was so delicious that I will try again.

These were delicious! Gone in 3 days :-) One thing I had to modify is leaving the sweet potatoes in the oven for much longer than 30 mins. Maybe like an hour total. Seems like an error on my part, though. Not sure what happened! I will definitely be making these again.

Delicious!

This recipe is soooo good. Me and my quarantine love have made it three 3 times in 2 weeks–a cherished staple of our covid baking madness. We’ve been tweaking a little each time, as they were a little too custardy for true dream muffin status at first, but were just so damn close. I think we finally nailed it tonight though. Our modifications: Doubled the recipe and used three eggs (so %50 more egg), just used almond and 1:1 flour rather than oat, and replaced the oat with 1:1 (this probably didn’t matter with the lift, I just ran out of oat flour making these so much), and we sprinkled the top with a bit of Bob’s quick steel-cut oats for a little texture, and in hopes of wicking some moisture (probably a bit fanciful a hope). we also baked at 400 for 10 minutes to get some quick lift, then dropped it to 350 for remaining 16 minutes. The result was an airier crumb, fully cooked through but still deliciously moist, and a bit more of a golden (but not too browned) crust on the bottom. And an awesome texture from the Oats on top. Love this recipe. Love your site. PDX represent. Stay home and bake everyone!

Wow. I have a strange obsession with all sweet potato baked goods and couldn’t wait to give this a shot when our veggie delivery finally arrived. They taste even better than they look in the pics and are too decadent for the muffin category: I deem these honorary cupcakes!! Love these madly ?

Ok, so I have actually made these twice. The first time I just subbed all-purpose flour for the GF blend and they turned out OK but slightly dense. This time I did the same thing but added about 1/2 tsp of baking soda and they are PERFECT! If you do not have the GF flour blend, I highly suggest adding a healthy pinch of baking soda to increase fluffiness. Works like a charm!

To start, I am NOT a baker. But, we’re currently Sheltering-in-Place and I’m using the time to expand beyond my limitations.
This recipe looked simple enough, and I had everything on hand, except for the GF flours. Going to the store was not an option this morning, so I substituted all-purpose for the GF flours (note: I will definitely make the DIY GF flour recipe next time I get out for ingredients!), and because my daughter is a chocoholic , I added a few chocolate chips.
The batter came together easily, though I wasn’t sure how dry or how moist it should be. I probably could have used a bit more flour, the muffins were a little wet after 35 mins. in the over and stuck to the tins. However, the flavor was delicious! The sweet potato puree was a perfect base, very flavorful. And again, so easy a non-baker can make them!

These were so delicious, my picky 4 year old even loved them! Next time I need to make a double batch!
I made these with Whole Wheat flour instead of gluten free flour and made them as mini muffins.

I followed this recipe it I substituted gluten free with regular flower. Although the outside had a good texture, the inside was mushy. I probably needed to bake it for more than 30 min. I don’t think you should use any nut butter…peanut butter did not taste great in this. The baking powder gave it a strong after taste.

This recipe is delicious as is or use it as a template so you can substitute whatever is in your fridge. I make a batch every week as breakfast muffins and have used shredded carrots, hemp protein powder, chopped walnuts and applesauce. I have also put chocolate chips on top in place of the extra almond butter. It’s all good!

I made this recipe with a few substitutions based on what I had in the house. Crunchy Peanut Butter for Almond Butter. Silk Vanilla Soy Milk for Unsweetened Almond. The flavor was great. The muffins turned out a little dense. Looking at the video, I think I might have needed a bit more flour. Delicious.

Very moist and delicious!! The almond butter swirls on top added extra moisture and flavor. I will definitely make these again and maybe double the recipe.?

Delicious! very moist and just the right sweetness.
I did not have a pumpkin spice blend so i infused the almond milk with some chai tea and it turned out really good.
I also had to bake the muffins a bit more time. I will surely make these again.

These were delicious! So moist & super fluffy! I added 1 tsp of vanilla and used Bob Mills Egg Substitute and they still turned out amazing!
My 3 1/2 year old loved them! Thank you :)

These were delicious! I used PB instead of Almond Butter and they turned out great.

I love all your recipes ! I’ve made several ones and this one is another amazing one I shall keep making! These came out amazing. I used mostly whole grain flour and a little tiny bit of all purpose flour. I also only had ground ginger and cinnamon and they still came out great. I recommend!!!

I made this with a flax egg and it really didn’t come out well. Definitely not fluffy. Good flavor, but that underbaked situation that can happen with a flax egg.

Wonderful recipe, I made these vegan with a flax egg. Also, the pumpkin spice recipe with the cardamom and pepper is so good. I didn’t have pumpkin spice so I was thrilled when I realized I had all the ingredients for the pumpkin spice. These muffins are so yummy!

Absolutely love this recipe! I used a bit less gluten free flour and they were perfectly moist and delicious!

I loved it!! I made it with All purpose flour because I did not have any others in hand and I really wanted to try making this!! When I make this again, I’m only adding the baking powder at the end of the process… I find that when I over mix the Baking Powder, my muffins are not as fluffy.

I give this recipe 5 stars! I used frozen sweet potato purée chunks from Trader Joe’s and it did the trick—but I loved this recipe so much that I think it’s worth roasting and using a real sweet potato! I found this recipe to be pretty simple and it’ll be a new go-to!

OMG!!! Thank you so much! Made it with more almond flour as we have an oat sensitivity in the fam. Also I didn’t peel the potato and put it together with all the ingredients besides the flours in a normal blender. This recipe is absolutely delicious and I had to restrain myself from eating the raw batter. Without the flour I wonder if it could be made into ice cream?

This receipe turned out wonderful.You can’t even taste the sweet potato.The spices were reminding me of apple muffins. I used coconut flour, almond flour and tapioca flour. The texture looks exactly like the picture even though I used different flours then what the receipe suggested. Will bake these again.

Made these this weekend, and they were great! I used a flax egg, and as a result the muffins were a little sunken in the middle once they’d cooled. However, they tasted awesome! Who doesn’t love getting their veggies in while they eat muffins?!

I just made these this morning. Absolutely Delicious ! Swapped the GF flour for speltflour! I thought they were a little pale when they came out the oven. So i glaced them with maple syrup and popped the tray back in the oven for A few more minutes and they came out even more perfectly! Definitely will make them again! ?

I loved this recipe! For the gluten-free flour blend I did a 1/4 cup buckwheat, 2 Tbs coconut flour and 1 Tbs flaxseed meal- to equal 1/2 cup. I also added 1/4 tps more of salt to my raw almond butter for the batter portion. I used chunky almond butter, which added a nice texture too. Overall, they were moist and delicious and not overly sweet.

Thank you so much! I love trying new recipes from you!

Phenomenal! Fluffy, flavorful, & just all around great! They cooked through perfect for me. Also, I love that they are sweetened with maple syrup rather than sugar. If you’re thinking about making these- DO IT. Thank you for this wonderful recipe.

These are amazing. I subbed whole wheat pastry flour for the gluten free blend and used the egg. I also added a bit of coconut sugar and salt on the top. Would make again in an instant.

I made these using a flax egg and added some extra spices (more cinnamon, nutmeg, and ginger) and they turned out great! Even the non-vegans I shared them with agreed. They only made 10 muffins, though… Maybe my sweet potato was too small? At any rate, I’ll be making them again for sure.

Delicious!

I made these for my 18 mo and he loved them! I didn’t use the sugar and did half sweet potato and half shredded zucchini. A nice and tasty way to sneak in some veg. Thanks!

This was an absolutely wonderful recipe! I made this treat for my family yesterday and they loved it. The muffin was moist and full of flavor. More, it was not too sweet; wonderful if you are cutting back on sugar but still need a treat. I must admit that my batter was a bit “wet” due to using pumpkin puree (I had forgotten to roast a sweet potato and needed a dessert for the evening). The recipe accounted for this however. I simply added a bit more oat flour and GF flour blend. Cooking time was extended by a few minutes. Will I make this recipe again? YES, I WILL! Thank you, Minimalist Baker!

Obsessed with this recipe! I used cinnamon instead of pumpkin pie spice, and I also used all-purpose flour instead of GF flour blend. The result was beautiful; nutty flavour from the almond butter, and a subtle sweetness from the sweet potato created a super soft and delicious muffin! Thanks for the recipe :)

PS: I love the direction your blog has gone – in providing both vegan and non-vegan recipes. So sorry that you have to deal with negative comments every time you post a non-vegan recipe – your recipes have helped me greatly in improving my own cooking skills, and I don’t understand the need for harsh judgement from others! Thanks again Dana!

I just made these tonight, and it’s another HIT! I was too lazy to blend oats into flour and no GF flour so I just used 3/4 cup spelt flour and 2/3 cup almond flour and it turned out so good. It’s so soft, not too sweet and nutty. I always feel good about serving your creation to my toddler because they feel so wholesome while tasting delicious. Thank you Dana!

I made these exact measurements
Was so excited to like them
They came out undercooked and dense
So disappointed
I have your cookbook too

I love all of your unique recipes to help with all the restrictions in my family (GF boyfriend & mom, DF myself, vegan sister) These are fantastic and I’m going to try to make the vegan version for my sister next time she visits!

PS love the mix of vegan and non-vegan recipes you have now

I used half sweet potatoes and half Japanese sweet potatoes and made them without oat flour and more almond flour instead. I also used a mixed nuts and seed butter instead of just almond butter and OMG these are addicting. So fluffy and tender and not too sweet. I love this recipe!

Kids and I loved these! Added half a banana mashed up to half the syrup amount. Didn’t have the GF flours so I just used whole wheat. Very yummy

Yum! They are so fluffy! It’s lightly and perfectly sweet and a little savory. I live at high altitude (3600’) and find I bake most recipes at least 5 minutes less including this one. I had just a bite but can’t wait to have them for breakfast! I ended up pureeing the sweet potato with maple syrup and almond butter to get it a little more creamy and mashed (the fork wasn’t cutting it). Thanks for all the gluten free goodness!