1. 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).

Streusel:

1. 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,

Muffins:

1. 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.

2. Spoon batter into the slots in prepared pans and fill to the rim. Crumble streusel over the top of each muffin and bake for 25 - 30 minutes until a toothpick comes out clean. Remove from oven and cool for at least 5 minutes before serving.