Sweet Potato Muffins with Cream Cheese Filling

0 Preheat oven to 350 and line a muffin tin with 12 muffin liners.
1 Prepare the crumb topping first. Add the coconut sugar, cinnamon, and coconut butter to a mixing bowl and whisk with a fork. Add in the almond flour and oats and stir to combine until crumbly. Set aside.
2 Add the flax egg, water, sweet potato, coconut butter, coconut sugar, and maple syrup to a mixing bowl. Use a spatula or spoon to stir and combine. Add in the remaining dry ingredients and stir until fully incorporated. Set aside.
3 Prepare the cream cheese filling by mixing the cream cheese, powdered sweetener, and vanilla together in a bowl.
4 Use a cookie scoop to add 1.5 tbsp of muffin batter to each muffin liner. Use spoon to spread into an even layer. Top each layer with 1 tbsp of cream cheese filling. Flatten slightly. Divide remaining muffin batter between the 12 cups to fill to the top. Sprinkle with crumb topping and press down gently.
5 Transfer to oven and bake for 24-26 minutes until an inserted toothpick comes out clean. Remove from oven and let cool for 15-20 minutes before enjoying. Store in the fridge for up to 5 days. Enjoy warm or cool.