Sweet Potato Muffins with an Oatmeal Crumble Top
Makes 24 muffins in regular sized muffin pans. If you make mini-muffins or jumbo muffins, adjust the time accordingly. Jumbo muffins will take around 20 minutes. Minis will take around 10 minutes. But only use those times as estimates. Test if the muffins are done with the clean toothpick test!
Servings: 24 muffins
Ingredients
Muffins
- 3 cups white whole wheat flour
- 1 tsp salt
- 1 tbsp baking powder
- 3/4 cup coconut sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 cup maple syrup
- 2 eggs
- 2/3 cup milk
- 3/4 cup coconut oil, warmed to liquid
- 1 1/4 cup sweet potatoes, well mashed
- 1/2 cup walnuts, chopped
Oatmeal Crumble Topping
- 1/2 cup rolled oats
- 1/4 cup cold butter
- 1/4 cup coconut sugar
- 1/4 cup walnuts, chopped
- 2 tbsp white whole wheat flour
Instructions
- Preheat oven to 400 degrees. Use coconut oil or butter to oil muffin pans.
- Whisk together flour, salt, baking powder, coconut sugar, cinnamon and nutmeg in a large bowl. In a second bowl, whisk maple syrup, eggs, milk, warmed coconut oil, and sweet potatoes until uniform. Add wet ingredients to dry ingredients and mix until combined. Fold in walnuts.
- Add all of the ingredients for the Oatmeal Crumble Topping to the food processor and pulse until the mixture becomes blended and crumbly.
- Spoon muffin mix into muffin pan until cups are 2/3 full. Top with the Oatmeal Crumble. Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!!