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Parve
Easy
10 Servings
Allergens 
50 Minutes
Diets
1/2 cup Gefen Almond Flour
1/4 cup tapioca flour
1/4 cup oil
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup chopped pecans
pinch of cinnamon
1/2 cup tapioca flour
1/2 cup Gefen Almond Flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
pinch sea salt
1 cup Gefen Almond Milk or other dairy-free milk or parve whip
1 teaspoon vanilla extract
1 egg
1 cup sweet potato mash (1 large sweet potato, roasted—or microwaved for 10 minutes—and mashed)
6 tablespoons nut butter of choice, such as Gefen Almond Butter, melted
Preheat oven to 350 degrees Fahrenheit. Line 10–12 cups of a muffin tin with liners and set aside.
Prepare the crumb topping. In a bowl, combine all ingredients, using your hands to mix until mixture has a sandy consistency. Set aside.
Prepare the muffins. Combine potato starch, tapioca flour, almond flour, sugar, baking powder, nutmeg, cinnamon, and salt) and mix well.
In a large bowl, whisk the milk, vanilla extract, and egg. Add dry ingredients and sweet potato mash. Add melted nut butter and mix very well to form a batter.
Pour batter into the muffin liners until halfway full. Top with some of the crumbs, then add a little more batter until muffin liner is three-fourths full. Top again with crumbs.
Bake for 25–30 minutes or until a toothpick or skewer comes out clean. Remove from oven and let sit for five minutes before removing from pan.
Yield: 10-12 muffins
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