Vegan Sweet Potato Muffins with Pecan Streusel
These vegan sweet potato muffins with pecan streusel is like your bakery style muffin but way healthier! Fluffy, moist, and so delicious!
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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.
Servings: 12