Vegan Whole Wheat Sweet Potato Almond Mini Muffins

1 cup whole wheat flour
½ c all-purpose flour
½ cup brown sugar
2 tsp. baking powder
⅛ tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup sweet potato puree
¼ cup unsweetened applesauce
¼ cup vegetable oil
½ cup finely chopped almonds

Crumb Topping
¼ cup finely chopped almonds
¼ cup brown sugar
1 tsp cinnamon
¼ tsp. nutmeg
Earth Balance vegan butter

Sift all the dry ingredients and set aside in a medium mixing bowl. In a large mixing bowl, mix all the wet ingredients. Add the dry mixture to the wet mixture, mixing thoroughly. Spoon into a greased mini muffin tin. In a small bowl, mix the crumb topping ingredients minus the vegan butter. Slice a tiny amount of Earth Balance vegan butter onto each muffin and then sprinkle with the crumb topping mixture. Bake at 375 for 20 minutes, until lightly golden. Makes roughly 3 dozen mini muffins.


2 Comments to “Vegan Whole Wheat Sweet Potato Almond Mini Muffins”

  1. Oh…. I can hardly wait to try this recipe! I just happen to have all the ingredients except for the Earth Balance vegan butter. I think I’ll be alright with out it?
    Thanks MommaBird
    You Friend
    Peggy Williams

    • Yes! I think you should be ok to omit the vegan butter. You can just sprinkle the sugar, cinnamon, nutmeg and almond mixture on top of each muffin. Let me know how this turns out for you 🙂

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