pumpkin purée is haaard to come across. i received some comments like “just make your own.” well, i could…but i’m just not going to put my time and effort into that right now lol. i’m here for the culinary shortcuts when life gets really busy, so shoutout to pre-made pumpkin purée. what other fall staple am i thankful for? canned sweet potato purée! it’s been such a great addition to my recipes thus far! first, i made the sweet potato fudge bites aaaand i have a couple of other recipes lined up! next in line, Healthy Sweet Potato Muffins!
the muffins are slightly sweet from the sweet potato purée and a small amount of maple syrup. three tbsp is all the muffins need to have a slightly sweet taste yet allow the other flavors to shine.
oooooh did i mention they’re FLOURLESS and you make the batter in the blender! all you’re going to need is two cups of old fashioned oats. i love a few different brands of oats and find they all work the same in my flourless recipes, so use whatever you have on hand!
well happiest of fridays my wonderful friends and if Healthy Sweet Potato Muffins happen to make an appearance in your kitchen this weekend, i would LOVEEE to see :).
ingredients and directions
- 2 cups old fashioned oats
- 1 tsp baking powder
- 2 tbsp flax meal
- 1/2 cup canned sweet potato purée
- 1 tsp vanilla bean paste or extract
- 1/2 cup creamy almond butter
- 2 tsp pumpkin pie spice
- 3 tbsp maple syrup (add more if you want)
- 1 cup unsweetened dairy-free milk (i used almond)
- add all ingredients to a high power blend and blend until a thick consistency.
- you may need to pause and stir with a spoon a couple of times to make sure everything blends well.
- add to parchment paper muffin cups and bake at 350 degrees for 20 minutes.
- i made 8 medium size muffins!