Preheat the oven to 350°F and add muffin liners to a muffin tin.
Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.
Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.
Let them cool down for 15-20 minutes before cutting them open.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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