Equipment
- Oven
- muffin tin
Ingredients
Muffin Ingredients
- 1 flax egg, (1 tbsp ground flaxseed + 3 tbsp water)
- ¼ cup water
- 1 cup canned sweet potato puree
- ⅓ cup coconut butter, melted
- ¼ cup coconut sugar
- ½ cup maple syrup
- 1 cup gluten free oat flour
- 1½ cups almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ tsp salt
Cream Cheese Filling Ingredients
- ¾ cup plain vegan cream cheese
- ⅓ cup powdered sweetener of choice, (I used monkfruit)
- 1 tbsp vanilla extract
Crumb Topping Ingredients
- ¼ cup coconut sugar
- 1 tsp cinnamon
- 3 tbsp coconut butter, melted
- ½ cup almond flour
- ¼ cup oats
Method
- Preheat oven to 350 and line a muffin tin with 12 muffin liners.
- Prepare the crumb topping first. Add the coconut sugar, cinnamon, and coconut butter to a mixing bowl and whisk with a fork. Add in the almond flour and oats and stir to combine until crumbly. Set aside.
- Add the flax egg, water, sweet potato, coconut butter, coconut sugar, and maple syrup to a mixing bowl. Use a spatula or spoon to stir and combine. Add in the remaining dry ingredients and stir until fully incorporated. Set aside.
- Prepare the cream cheese filling by mixing the cream cheese, powdered sweetener, and vanilla together in a bowl.
- Use a cookie scoop to add 1.5 tbsp of muffin batter to each muffin liner. Use spoon to spread into an even layer. Top each layer with 1 tbsp of cream cheese filling. Flatten slightly. Divide remaining muffin batter between the 12 cups to fill to the top. Sprinkle with crumb topping and press down gently.
- Transfer to oven and bake for 24-26 minutes until an inserted toothpick comes out clean. Remove from oven and let cool for 15-20 minutes before enjoying. Store in the fridge for up to 5 days. Enjoy warm or cool.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.