Deliciously Healthy Sweet Potato Muffins

Preparation 15min Cook Time 28min
Serves 8     adjust servings



  • 2 tablespoons ground flax seed
  • 1/3 cup Silk plain non-dairy almond yogurt
  • 1 1/2 cups old fashioned oats (1 1/2 cups), divided
  • 1/3 cup + 1 heaping tablespoon teff flour (50 grams)
  • 1/2 cup blanched almond flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon fine sea salt
  • 1 cup + 1 tablespoon sweet potato puree (268 grams)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Vanilla Icing

  • 1/2 cup powdered sugar
  • 3-4 tablespoons non-dairy milk


Preheat oven to 350 degrees. In a medium bowl, whisk together ground flax and yogurt and set aside for 10 to 15 minutes to thicken.

Place 3/4 cup of the oats into a spice grinder or food processor and grind until you get coarse flour. Place in a medium mixing bowl and add remaining ¾ cup oats, teff flour, almond flour, baking powder, baking soda, cinnamon, and salt. Stir to combine and set aside.

Add sweet potato puree, olive oil, maple syrup, vanilla, vinegar. Whisk to combine and pour into dry mixture, stir until just combined. 

Grease 12 cup muffin tin with olive oil, and spoon batter into muffins. I usually get 8 full size muffins when I fill them to the top. Bake for 28-30 minutes, until a toothpick comes outs clean. 

Let cool in pan for 10 minutes, and use a knife to remove them by circling around the inside edges. 

When muffins are fully cool, whisk icing ingredients together and lightly frost. The mixture might seem thick, but it changes from thick to runny quickly according to how much milk you add. Adjust as needed.

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