Sweet Potato Muffins with Walnut Streusel
Fluffy sweet potato muffins full of warm spices with a walnut streusel. Perfect for a snack, breakfast or dessert.
Ingredients
- 1 C. All-purpose flour
- 3/4 C. Wheat flour
- 2 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/2 tsp. Ginger ground
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 C. Honey
- 1 C. Cooked sweet potato
- 1/2 C. Oil such as avocado oil
- 1 tsp vanilla
- 2 eggs
- 1/2 C. Plain Greek yogurt
Walnut Streusel topping:
- 2 Tbsp. Butter unsalted and melted
- 1 C. Walnuts
- 2 Tbsp. All-Purpose Flour
- 1/4 C. Brown. Sugar
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F.
- Combine the flours, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together in a medium bowl. Mix until fully combined.
- In a separate large bowl, add the eggs, oil, Greek yogurt, honey, cooked sweet potato, and vanilla extract. Using a hand mixer, beat the batter together until fully mixed. Stir in the dry ingredients and mix until just combined.
- To make the walnut streusel, place the walnuts into the food processor. Pulse a few times to break the pistachios into smaller pieces. In a small bowl, combine the ground walnuts, brown sugar, flour, and pinch of salt. Add the melted butter and stir together.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the walnut streusel. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 11-14 minutes more or until the batter is set. Let cool and enjoy!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1muffinCalories: 338kcalCarbohydrates: 53gProtein: 9gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 33mgSodium: 258mgPotassium: 237mgFiber: 3gSugar: 19gVitamin A: 2906IUVitamin C: 1mgCalcium: 73mgIron: 3mg
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