Healthy Muffin #2--Sweet Potato-Orange Muffins

This recipe is made-up, by me. I based it on my favorite recipe for my Mom's vegan pumpkin bread since pumpkin puree and sweet potato puree are similar in consistency and taste. Plus this recipe was made for mother's day so it was quite appropriate. I was a little hesitant about these muffins as they were for a brunch and I had never made them but they were a hit!! The reiteration of the recipe is after the jump...

 
SWEET POTATO MUFFINS

Streusel Topping (optional - gives a little extra crunchy sweetness):

Streusel topping

1/2 cup packed brown sugar

¼ teaspoon salt (if you use unsalted butter)

1/4 cup  All-Purpose Flour

3 tbsp. butter, melted

Mix Dry ingredients; drizzle melted butter on top and mix with a fork into chunks.

Muffin Ingredients: 

1/2 cup olive oil
1/2 cup either honey or agave syrup
1 cup sweet potato puree (available at health food stores)
1 cup orange juice
1/2 tsp. salt
1 tsp. cinnamon, ground
1 tsp. cloves, ground
dash of ginger, ground
1 1/2 tsp. baking soda
2 cups all-purpose flour
1 cup oats
1/4 cup flax seed, finely ground
1/4c orange zest


Directions: Combine all ingredients in a large bowl. Fill muffin tin with liners or coat with non-stick spray/butter/olive oil. Sprinkle about 1 tbsp. of streusel topping onto each muffin. Bake at 350 for approximately 20 minutes.