SWEET POTATO COFFEE CAKE MUFFINS

In a large mixing bowl, whisk together 1 cup of mashed sweet potato, 1/2 cup of melted butter, 2 large eggs, 1/2 cup of coconut sugar, and 1/2 tsp of vanilla extract until smooth. Then, mix in 1 cup of almond flour, 1 cup of gluten free baking flour (I use @bobsredmill 1-1), 1 tsp of baking powder, 1/2 tsp of baking soda, 1/4 tsp of salt, and 1/2 tsp of cinnamon. Mix together the crumble—2 tbsp of almond flour, 2 tbsp of gluten free flour, 2 tbsp of softened butter, 2 tbsp of coconut sugar, pinch of salt, and 1/4 tsp of cinnamon. Line a muffin pan and scoop the batter into each liner, filling it halfway. Add a sprinkle of the crumble to each, and then fill it the rest of the way with more batter. Top with more crumble. Bake on 350 for 22-25 mins (or until a toothpick comes out clean!).