Sweet Potato Muffins with Cinnamon Crunch Topping
Gluten free and Refined sugar free, these muffins are the perfect way to transition into the fall season. They're moist, decadent and filled with sweet crunchy flavor. Once your teeth sink into this muffin, there is no going back. Made with wholesome ingredients like sweet potato, gluten free oat flour and pure maple syrup. Enjoy with a cup of coffee for the coziest breakfast.
Servings 12 Muffins
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
**PLEASE READ NOTES**
When storing these muffins I highly recommend enjoying them before 48 hours. After 48 hours, you need to store in an airtight container in the freezer or else they go bad quickly.
Gluten free oat flour- You can sub oat flour out for almond flour and coconut flour to make these muffins paleo. I recommend using 1 cup of almond flour and 1/4 cup of coconut flour.
apple sauce- you can evenly sub out apple sauce for coconut oil.