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 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 bug 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.
TIP: This makes a very wet, sticky batter thanks to the fruit/veggie ingredients, so be sure to grease your muffin tin well or if using cupcake cases I usually do a light spray of non-stick cooking spray in each case for these to avoid the muffins sticking to the paper