Sweet Potato Coffee Cake Muffins

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 1 cup Sweet potato, cooked

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Flax eggs

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/2 tsp Cinnamon
  • 3 tbsp Coconut sugar
  • 2 1/4 cups Gluten free oat flour
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on mywholefoodlife.com

Description

Ingredients

• 2 cups gluten free oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 cup pureed cooked sweet potato
• 1/2 cup unsweetened almond milk
• 2 flax eggs (real eggs will also work)
• 1/3 cup maple syrup
• Crumb Topping:
• 4 T gluten free oat flour
• 3 T coconut sugar
• 2 T coconut oil (measure after melting)

Directions

• Preheat oven to 350.
• In a large bowl , mix all the dry ingredients for the muffins.
• In another bowl , mix the wet ingredients.
• Add dry to wet and mix until combined.
• Spoon batter into lined muffin pans . I used jumbo sized muffins. If you use standard size, the cooking time will be less.
• To make the crumble, mix the crumble ingredients in a small bowl. Sprinkle a little on top of each muffin.
• Bake for 20-25 minutes
• Let cool before removing from pans and storing.