Introducing these warm and cozy sweet potato muffins with a crunchy sweet pecan topping .. YUM. Think all the fall vibes in a cute little muffin. In my opinion, these are the perfect breakfast with a big old mug of coffee.
Now, these are not very sweet, but I really like them that way! The texture is light and fluffy and perfect and the pecan crumb on top is a MUST.
You shouldn’t try to substitute the flours for others as I don’t think they would work well. Try to stick to the recipe below. Let me know if you have any questions with a DM on IG. I hope you enjoy!
Sweet Potato Mufffins with Pecan Crumb Topping
- 1 cup sweet potato puree I used the brand “Farmer’s Market” organic sweet potato from a can! The only ingredient should be sweet potato.
- 1/3 cup coconut oil (melted & cooled) can sub with avocado oil
- ¼ cup non-dairy milk
- 2 eggs at room temperature I like to place mine in a bowl of warm water for 3-5 minutes. This is important otherwise they will "chill" the coconut oil.
- 1/2 cup maple syrup you can increase if you like a sweeter muffin .. these are not very sweet!
- 1 tsp vanilla
- 2 cups oat flour scooped & leveled - not packed
- 1.5 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1 tbsp coconut or avocado oil
- 2 tbsp maple syrup
- a sprinkle of cinnamon & nutmeg
- a pinch of salt
- Preheat the oven to 350 degrees. Pull out your muffin tin and grease well or line.
- In a large bowl, combine your wet ingredients.
- In a small/medium bowl, combine your dry ingredients. It's important to do this in a separate bowl so the dry ingredients don't clump up when mixed with the wet!
- Add dry to wet and stir until well combined. Distribute the batter evenly into your 12 muffin tins (about 3/4 of the way full).
- Using the small bowl from your dry ingredients, make the pecan topping. Add all of the ingredients to this bowl and stir to combine.
- Evenly distribute the topping to each muffin. It will be a bit thick/heavy so you can dollop it on the center of each muffin! Sprinkle the tops with extra cinnamon.
- Bake for 20-25 minutes. Use a toothpick to check the muffins are done (you want just a few crumbs). I then like to broil these muffins for an additional 2-3 minutes so the crumb topping gets crunchy.
- Let cool in the tin for a few minutes (not too long or the bottoms will be soggy) and then transfer to a cooling rack. Enjoy!