Healthy Sweet Potato Muffins
Serves 12
10 mins prep
20 mins cook
30 mins total
These delicious dairy-free sweet potato muffins will be your new fav breakfast or on-the-go snack.
For the Muffin:
For the Pecan Streusel:
Preheat your oven to 425F and line a baking sheet with parchment. Grab 2 large sweet potatoes, halve them and poke holes into them. Coat with coconut oil spray and wrap in tin foil. Place them onto the parchment-lined baking sheet and bake for 1 hour or until perfectly creamy, caramelized, and fork-tender.
Now, lightly coat 10-12 muffin tin liners with coconut oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt, and cinnamon.
In a medium-sized bowl, mash your sweet potato with a fork. See video for reference. Whisk in the melted oil or butter, brown sugar or maple syrup, egg replacement or egg, vanilla, and almond milk.
For the Streusel, add all the ingredients to a bowl and stir till well combined. You can use your hands if needed.
Add the flour mixture to the banana mixture and stir with a wooden spoon to well combine. You can now dollop equal amounts of batter into 12 muffin cups. On top of the batter, add equal amounts of streusel by firmly packing with your fingers. Distribute the mixture evenly between all muffin cups.
Bake for 5 minutes at 425F and then for 15 minutes at 350F.
Cool for 5 minutes in the muffin pan and remove and cool completely on the wire rack. Serve with vegan butter!
