Almond butter and sweet potatoes are a match made in heaven! Need some proof? Try baking potato wedges then drizzling almond butter on top, like this. Or, you can whip out the baking gear, heat up the oven and try out these perfect muffins.
I’ve been trying to find new ways to use up the last of what’s in my pantry (and enjoy the last few times I’ll have an oven available!) since I’m moving out next week. It’s been very bittersweet to end my lease at the cutest little beach cottage in Birdrock, but I’m certain that the future holds more lovely memories ahead.
If I’m being 100% honest, this move has been extremely scary for me because I don’t have a place lined up yet.
So what does this mean?
I’ll be homeless for the next few weeks,
…until I leave to Hawaii.
With my current budget, I honestly can’t find it feasible to pay for a studio during the time I’ll be out of state. Let’s keep it real, babes, I’m a student who’s working as a barista at a coffee shop, in San Diego, CA! Money is tight, and I’d much rather save up this month for my adventures on the big island. So, I’m making the choice to live in my car for 3 weeks.
As afraid as I am, I’m actually also excited about it all. I’ve always wanted to put my minimalist mindset and innovative attitude to the test by living in my car. I think that this opportunity will give me more freedom to enjoy nature, find new cafes and hang out spots, and be thankful for what I have.
Everything that is thrown to us in life can be met with gratitude of dissatisfaction. In this situation, I’m choosing to look at the greater good, and be thankful. 🙂
Alright, that’s enough for this life update, loves. I’ll have more details on a future blog post, but for now, let’s get back to the muffins…
- ⅔ cup sweet potato puree
- 10-12 dates, pitted
- 1 tsp vanilla extract
- 1 cup almond milk
- 2 flax eggs (2 TSBP ground flax seeds + 6 TBSP water)
- 2½ cups oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ cup almond butter, divided
- Preheat your oven to 350F, line a muffin tin (or choose a non-stick tray) and prepare your flax eggs, so they have enough time to thicken before adding them to the batter.
- In a food processor, start by blending your pitted dates and sweet potato puree until the mixture is smooth. Then add in the vanilla extract, ¼ cup of almond butter and flax eggs and continue blending.
- In a mixing bowl, combine all dry ingredients. Add in the wet ingredients and mix until uniform.
- Evenly distribute the batter into the muffin tins, then use the remaining almond butter to top each muffin; add about 1 tsp of almond butter atop the center of each muffin.
- Bake for about 22-25 minutes, or until an a toothpick in the center comes out clean.
- Let cool before unwrapping.
now it’s your turn…
Have you ever tried this perfect match? Are you obsessed?!
Hope you enjoyed!