Sweeten up your muffins naturally with these Sweet Potato Muffins topped with a deliciously nutty walnut streusel. No one will guess they are gluten-free and vegan!
One of the main reasons I love blogging is for this incredible community I get to be a part of. You guys may not see it, but behind the scenes we bloggers are always chatting, encouraging and supporting each other whenever we can. I would be nowhere without my fellow bloggers.
So when my good friend Kelly from Nosh and Nourish asked if I would check out her new cookbook (!!!!) I was overwhelmingly excited to say YES! I know how much heart and soul she put into the book, which was all the more apparent when I got it into my hands.
This recipe for Sweet Potato Muffins with Walnut Streusel is straight from her cookbook Superfoods at Every Meal. Kelly did the impossible and found a way to incorporate 10 incredible superfoods in some shape or form into every single recipe in her cookbook. From breakfast, to dinner, to snacks to desserts, every recipe is nourishing in its own superfood way.
FYI “superfoods” are nutrient-packed foods that are suggested to be particularly impactful on your health. It’s up for debate what qualifies as a superfood and how many there actually are, but the 10 Kelly highlighted are the following:
So basically my entire diet.
It was nearly impossible to pick just one recipe to recreate for THM readers since all of them looked fab! In the end, the sweet potatoes stole my heart and I knew I had to make these Sweet Potato Muffins with Walnut Streusel.
The recipe sounds delicious just as is, but I ended up making a few tweaks to make it a bit more maven friendly. I swapped out the all-purpose flour for my gluten-free flour blend and used coconut oil in the streusel instead of butter. If you aren’t gluten and dairy-free, then no need to make these swaps!
This was one of the main things I loved about Superfoods at Every Meal, just how adaptable every recipe is. Though some recipes aren’t gluten and dairy-free, they can easily be made so and with a focus on superfoods you know that with each recipe you’re getting a nutrient-packed dish.
A huge congrats to Kelly on her amazing cookbook!Print
Sweet Potato Muffins with Walnut Streusel
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Diet: Vegan
- 1 large sweet potato, cooked and mashed*
- 3/4 cup unsweetened almond milk
- 1/2 cup coconut oil, melted
- 1/2 cup coconut sugar
- 2 cups gluten-free flour**
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp ginger
For the Streusel Topping:
- 1/2 cup chopped walnuts
- 2 tbsp coconut sugar
- 2 tbsp coconut oil, room temp
- 1 tsp ground cinnamon
- Preheat oven to 400 degrees F.
- In a large bowl combine cooked sweet potato, almond milk, coconut oil and sugar.
- In a separate bowl combine flour, baking powder, cinnamon, cloves and ginger.
- Add the wet ingredients to the dry and stir to combine.
- Pour the batter into muffin cups or a well-greased muffin tray.
- In a small bowl combine streusel toppings and press a small spoonful of streusel onto each muffin.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Will keep for several days in an airtight container.
Adapted from: Superfoods at Every Meal (shared with permission from Fair Winds Press)
*to cook sweet potato either bake in oven and scoop out flesh or cook on high in microwave for about 4 minutes and scoop out flesh. **I used the flour blend from my Healthy Breakfast eCookbook
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