Maple Oatmeal Sweet Potato Muffins

• FOR THE MUFFINS:
• 1-3/4 cup Whole Wheat Pastry Flour
• 1/2 cups Rolled Oats
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 1 cup Sweet Potato Puree
• 2/3 cups Coconut Sugar
• 1/3 cups Coconut Oil
• 1/4 cups Applesauce
• 2 Tablespoons Maple Syrup
• 2 whole Eggs, Room Temperature
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 1 teaspoon Maple Extract
• FOR THE CRUMB TOPPING:
• 3 Tablespoons White Whole Wheat Flour
• 2 Tablespoons Coconut Sugar
• 2 Tablespoons Coconut Oil
• 1 Tablespoon Rolled Oats
• 1/2 teaspoons Sea Salt

1. Preheat oven to 375u0b0F and line a muffin tin with parchment paper.
2. In a large mixing bowl, stir dry ingredients. Set aside.
3. In a medium-size bowl, whisk wet ingredients. Pour the wet into the dry and mix until just combined, when no clumps of flour remain. Do not over-mix-doing so will make for tougher muffins. Set aside to rest while you prepare the crumb topping.
4. Combine ingredients for the crumb topping in a small bowl. Scoop batter into muffin tins, filling each to the very top. Sprinkle 1 to 2 tablespoons of the crumb topping over each tin and bake at 375u0b0F for 5 minutes. Reduce oven temperature 350u0b0F and bake for an additional 15 minutes. Check for doneness by sticking a toothpick in the center of a couple of the muffins-if it comes out clean, the muffins are done baking. Allow them to cool. If it's not clean, bake for an additional 2 minutes, or as needed, until done.
5. Serve immediately with butter, yogurt, nut butter, or other desired toppings. Store leftovers in an airtight container in the fridge for 1-2 weeks. Enjoy!
6. Note: Though I highly recommend maple extract, if you don't have or can't find it, you can use vanilla or almond extract.

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Taken from tastykitchen.com/recipes/breads/maple-oatmeal-sweet-potato-muffins/ (may not work)