‌

Little Muffins

Name: Little Muffins
Ingredients: 1 1/4 c @bakosweet sweet potatoes, steamed and mashed; 1/3 c @maisiejanessunshine cashew butter; 1 c @addjoi cashew milk; 1 tbsp @simplyorganicfoods madagascar vanilla; 1 1/4 c @bobsredmill extra fine almond flour; 1 1/4 c @arrowheadmills oat flour; 1 1/2 tsp baking powder; 1 tbsp pumpkin spice seasoning (or cinnamon, clove, and nutmeg); 1/2 tsp salt; 1 tbsp @sunfood ground flax; 1 tbsp @manitobaharvest hemp seed; 1/2 c chopped toasted pecans

BakingKid-friendlyVeganVegetarianBrunchSnackDairy-freeOvenNutsMuffin

‌

Jackie Akerberg

283 recipes

Ingredients

1 1/4 c @bakosweet sweet potatoes, steamed and mashed
1/3 c @maisiejanessunshine cashew butter
1 c @addjoi cashew milk
1 tbsp @simplyorganicfoods madagascar vanilla
1 1/4 c @bobsredmill extra fine almond flour
1 1/4 c @arrowheadmills oat flour
1 1/2 tsp baking powder
1 tbsp pumpkin spice seasoning (or cinnamon, clove, and nutmeg)
1/2 tsp salt
1 tbsp @sunfood ground flax
1 tbsp @manitobaharvest hemp seed
1/2 c chopped toasted pecans

Preparation

Preheat oven to 375
Add all wet ingredients to a bowl (including sugar) and use a hand mixer to combine
Add in dry ingredients and mix just until thoroughly combined
Transfer to lightly sprayed mini muffin tin and top with either pecans, @purely_elizabeth granola, or @lilys_sweets chocolate chips
Bake for 12 minutes
Store in an air tight container in fridge! They taste great warm or cold - I’m team cold, Clinton is team warmed up with vegan butter on top! You choose! ?

Share recipe