These muffins are inspired by one of my mommy friends who hosts playgroup once a week.   Not only is she brave enough to invite TEN toddlers into her beautiful home, she also manages to have a pot of coffee on for the moms and a healthy treat cooling out of the oven- ready for old and new taste buds a like.  Did I mention, she has TWINS!? Some people make it look so easy!  This recipe has been simplified and enhanced with Olivio and the healthiness of California Olive Oil to keep you and your loved ones happy and satisfied.  The sweet potato base make these super moist and naturally sweet. These are now a favorite in our house too!

Preparation

  1. Preheat oven to 375* and prepare a muffin tray with paper muffin liners or cooking spray.
  2. In a large bowl, combine the egg, sweet potato puree, brown sugar, melted Olivio Buttery Spread or Olivio Coconut Spread, vanilla extract and milk.  Mix with a wooden spoon until smooth.
  3. In a medium bowl, mix together the whole wheat flour, oat bran or quinoa flakes, baking powder, baking soda, salt, and cinnamon.
  4. Gently add the dry ingredients to the wet ingredients and mix until just combined.  Fill muffin molds 3/4 full.  Add a tablespoon of almond butter to the top of the batter.
  5. Bake 15-18 minutes or until toothpick test comes out clean.  Enjoy!

Anna's Notes

Sliced almonds make a pretty and tasty garnish.  Sprinkle them on top of the batter just before baking.