Sweet Potato Muffins with Pecan Crumble

These muffins remind me of sweet potato casserole and sweet potato pie, but they sneak in a little protein and don’t have the fat and sugar.

Recipe adapted from Food Network

Ingredients:

Muffins-

1 sweet potato roasted and mashed

½ cup whole wheat flour

½ cup almond flour

1 scoop vanilla protein powder

1 large egg

¼ cup truvia or ½ cup granulated sugar

1 teaspoon salt

1 teaspoon ground ginger

½  teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon cloves

Zest from 1 orange

¼ cup orange juice

1 ½ teaspoons ground cinnamon

1 teaspoon vanilla extract

Topping-

½ cup pecans

½ cup old fashioned oats

2 tablespoons brown sugar

2 tablespoons honey or maple syrup

Directions:

1. Preheat oven to 350 degrees.  Pierce a sweet potato all over with a fork.  Roast for 45-60 minutes until potato is soft.  Let cool then peel and mash.  You can also microwave the potato for 5-8 minutes rotating halfway through.
2. Spray muffin tins with nonstick baking spray.
3. Add sweet potato, egg, orange zest and juice, and vanilla extract to a stand mixer.  Mix on medium for 1 minute to combine.
4. Add flours, baking soda, protein powder, salt, sugar, ginger, cloves, and cinnamon in a medium bowl and whisk to mix. 
5. Gradually fold in the dry ingredients and mix on low to combine.
6. Use a large cookie scooper to fill muffin tins.
7. Add pecans, brown sugar, oats, and maple syrup to a food processor.  Pulse to mix.
8. Add a tablespoon or so of topping to each muffin.
9. Bake 20-25 minutes until muffins are firm in the center.
10. Let cool for ten minutes before transferring to a wire rack.
11. Store in an air-tight container and refrigerate after 24 hours.