I am not even exaggerating when I tell you last week I made these Sweet Potato Crumb Muffins FIVE times, because that’s how fast each batch was eaten. They are THAT good. Oomf, I already want them again.
Sweet Potato Crumb muffins are just sweet enough to satisfy a dessert craving, but also the perfect grab-n-go breakfast or snack packing healthy fats, fiber, vitamins, and minerals! They’re naturally sweetened by the potato and with MRM’s Lucuma Fruit powder*, plus they’re bursting with omega-3s from the walnut oil and crushed nuts on top.
Lucuma has been called the “Gold of the Incas” by those in South America, treasured for its sweet, maple-caramel like taste. Although it is sweet, it has a low glycemic index, meaning it increases blood sugar slowly and steadily without the typical spike seen with most common sugars. The blood sugar spike is further slowed by the fats in the walnuts and oil, as fats help slow down the digestion of sugars. Additionally, MRM’s Lucuma Fruit Powder is:
- Source of beta-carotene, iron, zinc, calcium and vitamin B3
- Contains antioxidants, magnesium, potassium and calcium
As I mentioned earlier, these muffins are bursting with omega-3s from the walnuts in the topping, and also the walnut oil in the batter. Ever since I discovered walnut oil to use in my DIY Walnut Butter (which incredible, btw) I have been OBSESSED with it. As soon as you pour it into the bowl, the aroma will just make you swoon. Plus, in my opinion, walnuts are the healthiest nut (which I also talk more about in my Walnut Butter post) giving you yet another reason to whip these babies up ASAP! I like to use this walnut oil.
Now, before I sign off of here, can we just take a moment to appreciate that crumb topping?!? I’ve never met a muffin top I didn’t like (eh-hem, except for that one that occasionally slides over my jeans 😂). It’s seriously the perfect combination of crispy, chewy, sweet, and nutty, to finish off the moist and delicate based of these Sweet Potato Crumb Muffins. These muffins tops are so good, I may or may not have picked it off of 6 whole muffins after this photo shoot ¯\_(ツ)_/¯
That’s all I’ve got for you now- grab the recipe below, and be sure to let me know what you think!
*40% off when you use the code ELLEN at checkout on MRM’s website
- Yield: 12-14
Sweet Potato Crumb Muffins
Soft, delicate center, with a crisp, sweet, nutty topping make these muffins the perfect dessert or grab-n-go snack. Plus, they're naturally sweetened and bursting with omega-3s, making them the perfect new prototype for Health Tastes Good!
- 1 1/2 cups baked sweet potato flesh - 1 large potato or ~12 ounces, cooked
- 1/4 cup MRM Lucuma Fruit Powder - discount code listed above
- 1/4 cup brown sugar
- 1/3 cup walnut oil
- 2 tsps pure vanilla extract
- 1/2 cup non-dairy milk - I used cashew
- 1 cup all-purpose flour
- 3/4 cup almond flour
- 2 1/2 tsps baking powder - necessary to help them rise against dense potato
- 2 tsps baking soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 3T white or apple cider vinegar
- For the Crumb Topping:
- 3T flour
- 3T brown sugar
- 1T MRM Lucuma Fruit Powder
- 2T gluten-free oats
- Dash of cinnamon
- 2-3 T coconut oil - softened but not melted
- 1/2 cup walnuts - chopped
- Slice 3-4 slits into the sweet potato, wrap in foil, and bake at 400F 30-40 minutes until very soft. This can be done up to 3 days in advance.
- Preheat oven to 375F. Vigorously whisk together the lucuma fruit powder, brown sugar, walnut oil and vanilla until very smooth. Next stir in the sweet potato and milk, until mostly smooth, but it's ok if a bit of texture remains.
- In a separate bowl, combine the dry ingredients, then mix into the wet, just until combined. Finally, fold in the vinegar evenly throughout, as this creates the "egg" reaction with the baking soda, and you'll notice the texture of the batter change. Distribute the batter into 12-14 lined or greased muffin tins.
- Last, combine the dry ingredients of the crumb topping. Cut in the softened coconut oil, until the entirely mixture becomes crumbly, then stir in the walnut pieces. Evenly distribute amongst the tops of the muffins, gently pressing into each so the crumbs adhere to each muffin. Bake at 375F 19-21 min. Best served the day of, otherwise should be stored in an air tight container.