Preheat your oven to 375°F (190°C) and prepare a muffin tin with muffin liners or spray it with non-stick spray. This is an essential first step to ensure your muffins come out easily.
In a small bowl, combine 1 tablespoon ground flaxseed with 2 tablespoons water. Let this mixture sit for 3 to 5 minutes until it thickens. This acts as a wonderful egg substitute, providing binding.
In a large mixing bowl, combine 1/2 cup unsweetened plain applesauce, 1/2 cup plain unsweetened soy milk, 1 tablespoon distilled white vinegar, 2 tablespoons melted coconut oil, and 1 teaspoon pure vanilla extract. Stir until well combined. It should be smooth and creamy.
Once the flaxseed mixture has thickened, stir it into the wet ingredients until fully incorporated. This mixture serves as a crucial element in creating the right texture.
In a separate medium bowl, whisk together 1 cup almond flour, 1 cup oat bran, 1/3 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. This is where you create the dry mix that balances the wet ingredients.
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; you want the muffins to rise nicely without being chewy or tough.
Gently fold in 1/2 cup peeled and shredded raw sweet potato, 1/2 cup chopped pecans, and 1/2 cup pitted and chopped dates. The mix-ins add delightful textures and flavors.
Spoon the batter into the muffin tin, filling each cup equally. This ensures they bake evenly and all come out perfect.
Prepare the streusel topping by mixing together 1/4 cup shredded raw sweet potato, 1/4 cup chopped pecans, 1 tablespoon coconut sugar, 1/4 cup old fashioned oats, 1/2 teaspoon ground cinnamon, dash salt, and 1 teaspoon melted coconut oil. Mix until everything is well-coated.
Sprinkle the streusel over the muffin batter in the muffin tin, dividing it equally between the 12 cups. This adds a delicious crunch to your muffins.
Bake in the preheated oven for about 37 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of baking.
Allow the muffins to cool for 5 to 10 minutes on a wire cooling rack. After that, you can carefully remove them from the pan and let them cool completely on the rack.
