Sweet Potato Muffins with Cinnamon Crunch Topping
Fall is basically here, but to be honest, I’m holding onto a summer with a tight grip. So. While in transition I thought I’d make these delicious sweet potato muffins instead of just jumping onto the pumpkin bandwagon. I was so excited when they turned out on my first try! They’re moist, full of sweet cinnamony flavor and make a great breakfast! The best part? Probably the cinnamon crunch topping. When you take a bite, you get a mouthful of warm + cozy flavors. Thanks to the cinnamon crunch topping, you get a hint of nutty, crunchy and cinnamon because of the toasty coated pecans. Then your teeth sink into the most, decadent sweet potato muffin which you’d never know it, but its refined sugar free. Thanks to the maple syrup, the sweet potato muffin tastes the perfect amount of sweet. Don’t worry, there won’t be any sugar crashes after this muffin. They’re refined sugar free and gluten free so they’re perfect wholesome treat for you and your family to enjoy.
Ingredients you’ll need:
- Cooked, mashed sweet potato
- Vanilla extract
- Pure Maple syrup
- Eggs
- No sugar added organic apple sauce
- Coconut oil
- Gluten Free Oat flour
- Ground Flax seed
- Baking soda
- Baking powder
- Cinnamon
- Ground cloves
- Pecans
- Almond flour
- Coconut sugar
- Arrowroot powder
How to make?
These sweet potato muffins only take 30 minutes to make and bake! Just make sure you’ve read all of the directions beforehand, because you CANNOT MAKE THESE MUFFINS if you didn’t already prep your sweet potato(es).
- Step one: Make sure to bake your sweet potato(es) for exactly one hour before using in this recipe. Begin by washing 2-3 sweet medium potatoes or 1 large sweet potato. Pierce with a fork 5-6 times around the potato and place in a preheated oven at 400 degrees Fahrenheit for exactly one hour. Turn half way through to ensure the potato(es) is cooked evenly. Once baked, remove from oven and peel the skin off of the sweet potato. This step should happen effortlessly. Once the skin is peeled off, discard and transfer the inside of the sweet potato into a small bowl and mash it with a fork. Let the sweet potato sit and cool for at least 30 minutes before using in this recipe.
- Step two: Line a muffin tin with muffin liners and preheat oven to 350 degrees Fahrenheit. In a medium sized mixing bowl, combine baked sweet potato, vanilla, maple syrup, eggs, apple sauce and melted coconut oil. Stir until well combined and set aside. In another separate, medium sized mixing bowl, combine all of your dry ingredients and whisk until well combined. Slowly add your dry ingredients to your wet ingredient and stir until just combined. DO NOT over mix.
- Step three: Now we’re going to make our simple cinnamon crunch topping. Start by chopping up your pecans on a cutting board and then transferring them to a small mixing bowl. Add 1 tablespoon of melted coconut oil and stir so they’re evenly coated. Next, add your almond flour, coconut sugar and cinnamon to the bowl with the chopped pecans and stir until each ingredient is evenly distributed and pecans looks well coated. Set aside.
- Step four: With a tablespoon begin scooping out 2 heaping tablespoons of sweet potato batter into the lined muffin tins. It should evenly fill 12 muffin cups. Sprinkled about 1 tablespoon of the cinnamon crunch topping onto each sweet potato filled muffin cup and place into the oven to bake for 18-25 minutes or until an inserted tooth pick comes out clean. Remove from oven, let cool for 5 minutes and then transfer to a wire cooling rack. Enjoy immediately or within 48 hours or store in an airtight container in the freezer. These muffins DO NOT keep well after 48 hours.
Why you’ll love these
These muffins are ready in 30 minutes if you prep your sweet potato beforehand (which I highly recommend). Kids will absolutely LOVE THEM. When I baked these muffins last week, my son Keegan couldn’t get enough. He’s only a year old and ate two by himself in minutes! When I put away the muffins he started crying because he wanted more which made me sad, but I had to cut him off. However, I totally understood his pain because these muffins are the bomb.
The cinnamon crunch topping tastes AMAZING with the moist, thick texture of the sweet potato muffin. They’re easy to make, ready in 30 minutes and can be enjoyed as a healthy snack, a cozy breakfast or take them to a breakfast/brunch celebration. They’re a crowd pleaser and the perfect recipe for this time of year.
These muffins are made with wholesome ingredients like gluten free oat flour, cooked sweet potato, maple syrup flax seed, cinnamon + more. Each ingredient gives this muffin a sweet flavor and moist texture that will fuel your body with vitamin and minerals. FUN FACT: Sweet potatoes contain more potassium than a banana! So, switch out your morning banana with one of these muffins. Enjoy with a cup of coffee for the coziest, yummiest breakfast on the planet.
Sweet Potato Muffins with Cinnamon Crunch Topping
Equipment
- oven
- muffin tin
- Mixing bowls
- Measuring spoons
- measuring cups
Ingredients
- 1 cup cooked, mashed sweet potato
- 2 teaspoons pure vanilla extract
- 1/2 cup pure maple syrup
- 2 large eggs at room temp
- 1/4 cup no sugar added apple sauce organic
- 2 tablespoons melted coconut oil
- 1 ¼ cup gluten free oat flour
- 1/4 cup ground flax seed
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
For the Cinnamon Crunch Topping
- 1/2 cup pecan halves, chopped
- 1 tablespoon melted coconut oil
- 2 tablespoons coconut sugar
- 1 tablespoon almond flour
- 1/2 tablespoon arrowroot powder
Instructions
- Make sure to bake your sweet potato(es) for exactly one hour before using in this recipe. Begin by washing 2-3 sweet medium potatoes or 1 large sweet potato. Pierce with a fork 5-6 times around the potato and place in a preheated oven at 400 degrees Fahrenheit for exactly one hour. Turn half way through to ensure the potato(es) is cooked evenly. Once baked, remove from oven and peel the skin off of the sweet potato. This step should happen effortlessly. Once the skin is peeled off, discard and transfer the inside of the sweet potato into a small bowl and mash it with a fork. Let the sweet potato sit and cool for at least 30 minutes before using in this recipe.
- Line a muffin tin with muffin liners and preheat oven to 350 degrees Fahrenheit. In a medium sized mixing bowl, combine baked sweet potato, vanilla, maple syrup, eggs, apple sauce and melted coconut oil. Stir until well combined and set aside. In another separate, medium sized mixing bowl, combine all of your dry ingredients (oat flour down to cloves on your ingredient list) and whisk until well combined. Slowly add your dry ingredients into the mixing bowl with your wet ingredient and stir with a rubber spatula until just combined. DO NOT over mix.
- Now we’re going to make our simple cinnamon crunch topping. Start by chopping up your 1/2 cup of pecan halves on a cutting board and then transferring them to a small mixing bowl. Add 1 tablespoon of melted coconut oil and stir so they’re evenly coated. Next, add your almond flour, coconut sugar and cinnamon to the bowl with the chopped pecans and stir until each ingredient is evenly distributed and pecans looks well coated. Set aside.
- With a tablespoon, begin scooping out 2 heaping tablespoons of sweet potato batter into the lined muffin tins. It should evenly fill 12 muffin cups. Sprinkled about 1 tablespoon of the cinnamon crunch topping onto each sweet potato filled muffin cup and place into the oven to bake for 18-25 minutes or until an inserted tooth pick comes out clean. Remove from oven, let cool for 5 minutes and then transfer to a wire cooling rack. Enjoy immediately or within 48 hours. After 48 hours, store in an airtight container in the freezer. These muffins DO NOT keep well after 48 hours.
Notes
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Until next time,
stay sweet.
-Ashley