Sweet potato muffins with brazil nut crunch

These muffins were inspired by the sweet potato pie in Vegan Pie in the Sky! I made it for dessert on Christmas, and I loved the brazil nut topping on the pie and thought it would be great on top of a muffin!


The first batch of muffins I made the nut topping burnt a bit, so I tried turning down the oven temperature, and they worked out great.
Pecans or walnuts would also be yum for the nut topping!
[ Makes 12 small muffins or 6 – 7 large muffins ]

1 3/4 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1 cup pureed sweet potato

1/2 cup coconut milk (or other non dairy milk)

1/2 cup vegetable oil

2 tablespoons molasses

Brazil nut crunch
1/4 cup brown sugar
2 tablespoons vegan margarine

1 cup brazil nuts, roughly chopped

pinch of salt
To make the brazil nut topping, mash together the sugar and margarine then mix in the brazil nuts and salt.
For the muffins, sift together the flour, sugar, baking powder, salt, and spices. In another bowl, whisk together sweet potato, milk, oil, and molasses. Pour the wet ingredients into the dry and mix until just combined.
Fill the muffin cups 2/3 full. Sprinkle over about a tablespoon of the brazil nuts on each muffin, and push into the batter slightly.
Bake at 170°C for 20 minutes or until a toothpick poked in comes out clean.





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