Soft, delicate center, with a crisp, sweet, nutty topping make these muffins the perfect dessert or grab-n-go snack. Plus, they're naturally sweetened and bursting with omega-3s... seriously they're so good for you and taste even better.
1 1/2 cups baked sweet potato flesh (1 large potato or ~12 ounces, cooked)
Slice 3-4 slits into the sweet potato, wrap in foil, and bake at 400F 30-40 minutes until very soft. This can be done up to 3 days in advance. Or, use sweet potato puree.
Preheat oven to 375F. Vigorously whisk together the lucuma fruit powder, brown sugar, walnut oil and vanilla until very smooth. Next, stir in the sweet potato and milk until mostly smooth, it's ok if a bit of texture remains.
In a separate bowl, combine the dry ingredients, then mix them into the wet ingredients just until combined- you don't want to over-mix. Finally, fold in the vinegar evenly throughout, as this creates the "egg" reaction with the baking soda, and you'll notice the texture of the batter change. Distribute the batter into 12- 14 lined or greased muffin tins.
Last, combine the dry ingredients of the crumb topping. Cut in the softened coconut oil, until the entire mixture becomes crumbly, then stir in the walnut pieces. Evenly distribute amongst the tops of the muffins, gently pressing into each so the crumbs adhere to each muffin. Bake at 375F 19-21 min. Best served the day of, otherwise should be stored in an air tight container.