Yumna Jawad, the foodie behind Feel Good Foodie worked in Branding and Research & Marketing for consumer packaged foods and the retail food industry. She always had a passion for the food industry and clean eating. She turned her passion into her career and now, she whips up delicious snacks and meals for her whole family and millions of followers.
These delicious sweet potato muffins are an excellent addition to lunch boxes, work snacks or on the go breakfast. Freezer friendly.
- 2 1/2 cups cooked sweet potatoes
- 3/4 cup Toasted Coconut Almondmilk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup coconut sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 pinch salt
- Almond butter, for topping
Preheat the oven to 350 °F and add muffin liners to a muffin tin. Place the cooked 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 on top. Stir with a wooden spoon until combined.
Spoon batter into muffin tins 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 at 350°F for 25-30 minutes. Let them cool down for 15-30 minutes before cutting them open.