Sweet Potato Morning Muffins

• 2 cups Oat flour (gluten free if needed)
• 1/2 cup Coconut Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 1 pinch Sea Salt
• 1 cup Sweet Potato, cooked and mashed
• 1 cup Almond Milk (or other non-dairy milk)
• 1 Flax egg/regular egg
• 2 teaspoons Vanilla Extract
• 4 tablespoons Creamy Cashew Butter (or other nut butter of choice)
• 1/2 cup Plant Protein Powder (optional)
• 1/3 cup Chocolate Chips (optional, vegan if needed)

1. Preheat the oven to 350 degrees and spray a muffin tin with non-stick spray or line with paper cups.
2. In a large mixing bowl, combine the dry ingredients and mix well.
3. In a separate bowl, whisk together the non-dairy milk, vanilla and egg or flax egg. Pour the wet mixture into the dry, then add the mashed sweet potato and the protein powder if you decided to use it. If so, you may need a few splashes of water to mix into a smooth batter!
4. Now, melt the nut butter and mix into the batter.
5. Scoop batter into the prepped muffin pan until cups are almost full.
6. Bake for 25-30 minutes until a skewer comes out clean and they are a little toasty brown on the outside!
7. Wash a medium sized sweet potato and poke holes in the top. Place in the microwave and cook for about 4 minutes until soft and squishy to touch. Set aside.

flour, coconut sugar, baking powder, nutmeg, cinnamon, salt, sweet potato, almond milk, eggregular egg, vanilla, butter, chocolate chips

Taken from food52.com/recipes/77233-sweet-potato-morning-muffins (may not work)