Sweet Potato Muffins with Pecan-Oat Struesel
A simple, accidentally vegan muffin filled with sweet potato and spice, and topped with a crispy, sweet, crumbly pecan-oat struesel.
Ingredients
Muffins
- 1 cup mashed sweet potato from about 1 medium cooked sweet potato
- 1/2 cup maple syrup can sub honey, agave, or sugar of choice
- 1/3 cup room temperature coconut oil
- 1/4 cup water or milk of choice
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour can sub all-purpose, if desired
- 2 Tablespoons ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Pecan-Oat Struesel
- 2 Tablespoons white whole wheat flour
- 1/4 cup oats
- 1 Tablespoon room temperature coconut oil
- 1 Tablespoon maple syrup
- 1/4 cup roughly chopped pecans
- 1/4 teaspoon cinnamon
- a pinch of salt
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 9 paper liners.
- 2. Put first 5 ingredients (all wet ingredients) into a large bowl, and stir well to combine. Add all remaining muffin ingredients (all dry ingredients) and stir until combined.
- 3. Divide batter evenly among the 9 muffin cups. I used a 1/3 cup measuring cup to keep them all even.
- 4. Put all struesel ingredients into the (now empty) bowl, and mix well to combine. Scoop 1 Tablespoon of struesel onto the batter in each muffin cup.
- 5. Bake for 15-18 minutes, or until muffins are golden and cooked through. Transfer cooked muffins onto a metal rack to cool. Eat immediately, or store at room temperature for up to 5 days. Muffins are best when fresh.
Notes
I prefer white whole wheat flour for it's more mild wheat flavor and texture. If you have regular whole wheat flour, I recommend using half all-purpose and half whole wheat, for a more pleasant texture. This recipe yields 9 muffins, but can easily be doubled to feed a larger crowd.
Adapted from My Favorite Banana Bread