Got the baking bug this season? These simply delicious sweet potato muffins are topped with a pecan streusel that adds the perfect crunch.
Preheat oven to 350 degrees F (180 C) and grease a 12-count small muffin tin lightly with oil and flour well (or line with silicone or paper cups if desired).
Cream together coconut oil and sugar for streusel in the bowl of a stand mixer. Add almond milk, vanilla, cinnamon, salt, and flour and mix until combined. Stir in oats and pecans until mixture is crumbly. Scoop out into a separate bowl so you can reuse mixing bowl for muffin batter,
Stir together the almond milk and vinegar in mixing bowl then add the white and brown sugar. Add oil, vanilla, and spices, then add sweet potato puree and mix until smooth. Sift in flours, salt, and baking soda and gently mix into wet ingredients until just combined.
If you're looking to make these a little healthier and don't mind a slightly less sweet version I sometimes like to replace all the all-purpose flour in this recipe with additional whole wheat flour and replace all the sugar with coconut sugar.
Another option, if you have an allergy to gluten, is to use a gluten free flour blend that you've worked with before and know replaces wheat flour measure for measure well.