These oat bran sweet potato muffins are delicious and easy to make. In case you need to make them nut-free replace the almond flour with whole wheat pastry flour, a gluten-free flour blend, or a mix of brown rice or buckwheat flour and coconut flour. The pecans can be skipped to make it nut free, or replace them with pumpkin seeds.
1/2cupplain unsweetened soy milk or other non-dairy milk
1tablespoonvinegar
2tablespoonscoconut oil or grapeseed oil
1teaspoonvanilla
1cupalmond flour
1cupoat bran
1/3cupcoconut sugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspooncinnamon
1/2teaspoonnutmeg
1/2teaspoonsalt
1/2cupshredded raw sweet potato
1/2cupchopped pecans
1/2cupchopped dates
Instructions
Preheat oven to 375°, and prepare a muffin tin with muffin liners or non-stick spray.
Streusel Topping
In a small mixing bowl combine the sweet potato, pecans, coconut sugar, oats, cinnamon, salt, and oil. Stir well, then set aside for later.
Muffins
In a small bowl combine the flaxseed and water, then set it aside to thicken for 3-5 minutes.
In a mixing bowl combine the applesauce, soy milk, vinegar, oil, and vanilla. Stir well, then add the thickened flaxseed mix.
In another mixing bowl combine the almond flour, oat bran, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to thoroughly combine.
Pour the wet ingredients into the try, and stir to combine.
Then fold in the shredded sweet potato, pecans, and dates.
Spoon the batter evenly into the baking cups, then top with the streusel.
Bake for 35-40 minutes.
Allow to cool before serving.
These sweet potato muffins will stay fresh for 3-5 days. Store them in an airtight container at room temperature or in the refrigerator. They can be frozen.