Sweet Potato Muffins
Ingredients
The Muffin
-
1
cup
all-purpose flour
-
½
cup
almond flour
-
1
tsp
baking powder
-
1½
tsp
baking soda
-
½
tsp
salt
-
1
tsp
cinnamon
-
1½
cups
roasted and mashed sweet potato
-
6
tbsp
melted coconut oil or vegan butter
-
⅔
cup
brown sugar or maple syrup
-
1
egg replacement or 1 egg
-
1
tsp
vanilla
-
2
tbsp
almond milk
The Pecan Streusel
-
1½
cups
chopped pecans
-
1
cup
brown sugar
-
¼
cup
all-purpose flour
-
¼
cup
cold butter
-
1
tsp
cinnamon
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the sweet potatoes by halving them, poking holes, coating with coconut oil spray, wrapping in foil, and baking for 1 hour until tender.
- Lightly coat muffin tin liners with coconut oil spray.
- In a large bowl, mix the flours, baking soda, baking powder, salt, and cinnamon.
- In a medium bowl, mash the sweet potato and mix in the melted oil or butter, brown sugar or maple syrup, egg replacement or egg, vanilla, and almond milk.
- For the streusel, combine all streusel ingredients in a bowl and mix well.
- Combine the flour mixture with the sweet potato mixture and stir to combine.
- Dollop the batter into muffin cups and top with streusel, packing it down.
- Bake for 5 minutes at 425°F, then reduce temperature to 350°F and bake for an additional 15 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
21.8g
Total carbohydrates
44.1g
Total protein
4.2g
Sodium
280.6mg
Cholesterol
25.7mg
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