Cozy and nourishing sweet potato muffins made with oat and almond flour, topped with a cinnamon streusel.

Scale

Wet:

1 ⅛ cup sweet potato puree

2 eggs

¼ cup unsalted butter or coconut oil, melted

½ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

Dry:

1 ½ cups oat flour

1 ½ cups almond flour

1 ¼ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Optional: 1/2 cup chopped nuts or chocolate chips

Streusel:

2 tablespoons butter or coconut oil, melted

4 tablespoons brown sugar

6 tablespoons flour (GF or all-purpose)

1 teaspoon cinnamon

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1. Preheat oven to 350°F and line a muffin tray with liners.

2. Mix streusel ingredients in a small bowl until crumbly, then set aside.

3. In a large bowl, whisk all wet ingredients until smooth.

4. Add dry ingredients and mix until a thick batter forms.

5. Fill each muffin cup ¾ full with batter.

6. Top with streusel and lightly press it down.

7. Bake for 18–22 minutes until a toothpick comes out clean.

8. Let cool in the tray for 15 minutes before removing.

You can use canned or homemade sweet potato puree.

For a maple glaze, whisk 1/2 cup powdered sugar with 1–2 tbsp maple syrup.

Freeze muffins for up to 3 months.