Step 1

To make sweet potato purée, halve sweet potato and brush the cut-sides with oil (optional). Place on parchment-lined baking sheet and bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Let cool for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.

Step 2

Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners.

Step 3

Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Then add almond milk and whisk again.

Step 4

Add baking powder and pumpkin pie spice and whisk once more. Then add gluten-free flour, almond flour, and oat flour and stir to combine. The batter should be slightly thick and scoopable, not easily pourable (see photo). If too thin, add more almond flour or GF flour. If too thick, thin with a small amount of dairy-free milk.

Step 5

Scoop batter into muffin tins (I like doing this using an ice cream scoop) until filled almost to the top (as the recipe is written, there should be 12 muffins). Then drop about 1/2 tsp almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

Step 6

Bake for 26-30 minutes or until golden brown and a toothpick in the center comes out clean (a few small crumbs are okay, just as long as it’s not gooey). Remove from oven and let rest in tins for 10 minutes. Then transfer to a cooling rack to let cool completely.

Step 7

Cool completely (the wrapper comes off easiest that way). Store in an air-tight container at room temperature up to 3-4 days or in the freezer up to 1 month.