These muffins are a bit fussier than my normal – what I mean by that is: more steps, bowls and mess than usual. But I think the delicious smell of baking apple and spices when they’re in the oven is to die for and the sweet and crunchy streusel topping really make these sweet potato & almond streusel muffins worth it!
Disclaimer: I was not compensated to write this post, but was given a sample of Almond Breeze Almond Milk (Original and Unsweetened) to try. For more information visit my full disclosure policy.
I continue to prep for Baby Meyer’s eminent arrival like a woman crazed – the bulk of these muffins have been popped in the freezer for nursing snacks in the coming weeks. I have also made and frozen 14 meals including:
– Chicken & Mushroom Pie
– Minestrone Soup
– Beef Lasagne (I use this savoury mince recipe, layered with homemade white sauce and noodles)
– Macheesmo’s Freezing Ziti (I added peppers and spinach to bulk up the veg portion a little)
As well as, muffins to grab out the freezer and heat for breakfast or snacks to support my nursing efforts:
– Cheese & Herb Muffins
– Blueberry, Banana & Oat Muffins
– and these babies – Sweet Potato & Almond Streusel Muffins:
- ½ cup rolled oats
- ½ cup unsweetened almond milk
- 2 extra large eggs, separated
- ⅓ cup castor sugar
- 1 tablespoon fresh lemon juice (note: need the lemon rind for topping)
- 2 cups raw, grated sweet potato
- 1 big granny smith apple
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ¼ cup oats
- ½ tablespoon lemon rind
- 15 g blanched almonds, chopped
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon canola oil
- Mix the oats (for the muffins) and almond milk in a small bowl to soak and put aside.
- Separate the eggs.
- In a large mixing bowl, beat the yolks and castor sugar until pale (a wooden spoon is adequate for this mixture)
- Peel and grate the sweet potato and apple, combine with the lemon juice and add to the egg and sugar mix.
- Prepare the streusel layer in a separate bowl: mix the oats, nuts, sugar, vanilla extract and oil and set aside.
- Add the soaked oats with milk mixture to the sweet potato mixture and stir.
- Now, add the flour, baking powder, cinnamon, nutmeg and salt and mix lightly.
- Beat the set aside egg whites to soft peaks (electric beater for this) and fold into the muffin mix.
- Divide the mixture into a muffin tin coated with non-stick cooking spray or lined with cupcake liners.
- Sprinkle a little topping over each muffin.
- Bake for 30 minutes at 180°C, or until a cake tester comes out clean.
- Leave to cool in the cake tin before turning out and serving.