Description

Moist, lightly spiced, and naturally sweet—these muffins are a delicious way to sneak in veggies and fiber. Perfect for breakfast, lunchboxes, or an anytime snack.

Ingredients

1 cup mashed cooked sweet potato (well‑packed)

1 cup finely grated carrot (lightly packed)

1½ cups oat flour

½ cup almond flour (see nut‑free swap)

½ cup unsweetened plant milk (plus 1–3 Tbsp as needed)

⅓ cup maple syrup or coconut sugar (reduced from ½ cup)

¼ cup avocado or melted coconut oil

1 Tbsp ground flaxseed + 3 Tbsp water (flax “egg”)

1 tsp baking powder

½ tsp baking soda (balance adjusted)

1 tsp vanilla extract

1 tsp ground cinnamon + ¼ tsp nutmeg

¼ tsp fine sea salt

Optional: 2–3 Tbsp hemp hearts; 1 tsp orange zest; ⅓ cup raisins or chopped walnuts

Instructions

Heat oven to 350°F. Line a 12‑cup muffin tin.

Whisk flaxseed with water; set 5 minutes. In a large bowl, whisk sweet potato, carrot, plant milk, maple/coconut sugar, oil, vanilla, spices, and (if using) apple cider vinegar.

In a separate bowl, stir oat flour, almond flour, baking powder, baking soda, and salt.

Fold dry into wet just until combined. Batter should be thick but scoopable; add 1–3 Tbsp plant milk if needed. Fold in any optional additions.

Divide into cups. Bake 22–26 minutes until tops spring back and a tester comes out clean.

Cool in pan 5 minutes, then transfer to a rack; let cool completely for best flavor.

Notes

Leavening option (choose one): Add 1 tsp apple cider vinegar to the wet mix to fully activate baking soda, or keep as‑is with ½ tsp baking soda to avoid any soapy aftertaste.

Nut‑free swap: Replace almond flour with ¼–⅓ cup additional oat flour + 1 Tbsp oil to maintain moisture.

Make‑ahead & storage: Keeps 3 days covered at room temp, 5 days refrigerated, or 2 months frozen. Rewarm 5–7 minutes at 300°F for fresh‑baked texture.

Prep Time: 20