Vegan Sweet Potato Muffins with Pecan Streusel
These vegan sweet potato muffins with pecan streusel is like your big bakery style muffin. It’s fluffy, moist, perfectly sweet, and the streusel on top is to die for! Tall, big muffins are my favorite and these muffins did not disappoint! They are much healthier than your typical bakery style muffin too and made with wholesome ingredients and no refined sugars. The natural sweetness from the sweet potatoes and the coconut sugar make these muffins so tasty!
I love the flavor that sweet potatoes have in baked goods. I highly recommend you steam or roast your own sweet potatoes instead of using the canned kind. It just adds so much more flavor! I actually used my instant pot to roast my sweet potatoes and it turned out great!
If you need a little break from pumpkin, you have to try these sweet potato muffins. They make for the perfect breakfast, snack, or dessert. I love eating them warm with a good drizzle of nut butter. YUM!
Vegan Sweet Potato Muffins with Pecan Streusel
Ingredients
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed sweet potato
- 1/4 cup avocado oil
- 1/4 cup + 2 Tbsp almond milk
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
Pecan Streusel
- 1 tbsp avocado oil (or melted coconut oil)
- 2 tbsp coconut or brown sugar
- 3 tbsp AP flour (GF flour or oat flour also works)
- 1/2 tsp cinnamon
- 3 heaping tbsp chopped pecans
Instructions
- Preheat oven to 350 degrees. Line a muffin pan or spray well.
- In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, add the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the mashed sweet potato, avocado oil, almond milk, coconut sugar, and vanilla. Whisk until well combined and smooth.
- Add the wet to the dry. Stir with a spatula until combined. Careful not to over mix! Divide the batter into the muffin tins. Make the streusel by combining the oil, coconut sugar, flour, cinnamon, and chopped pecans in a small bowl. Stir until combined. Sprinkle streusel evenly on the tops of the muffin batter.
- Bake for 20 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes. Carefully remove muffins from the pan and place on a wire rack to cool completely. Enjoy! Store in an airtight container on the counter for 3 days.
